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Fritter Batter For Fruit

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Fritter Batter For Fruit

Cuisine:World

Course:Dessert

15m prep 10m cook 25m ready

Enough to coat 2 cups fruit This batter can be used either to encase about 2 cups diced fruit or to hold the same amount of small fruits and berries that are mixed directly and gently into it. Please read about Deep-Frying.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons (25g) sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup (155g) milk
  • 1 large egg yolk
  • 1 tablespoon (15g) butter, melted, or vegetable oil
  • 2 large egg whites
  • 3 inches vegetable oil or shortening
  • Powdered sugar
  • 1
    • ⅔ cup sugar
    • Grated zest of 1 lemon or lime
    • ¼ cup strained lemon or lime juice
    • 2 tablespoons water
    • 3 large egg yolks
    • 1 stick (4 ounces) unsalted butter, cut into pieces
    Sub-recipe steps
    1. Combine in a small heavy saucepan: ⅔ cup sugar; Grated zest of 1 lemon or lime; ¼ cup strained lemon or lime juice; 2 tablespoons water
    2. Whisk in until thoroughly blended: 3 large egg yolks
    3. Add: 1 stick (4 ounces) unsalted butter, cut into pieces
    4. Set over low heat. Stirring constantly but gently, bring to a simmer and cook until thickened, about 1 minute. Strain through a fine-mesh sieve. Serve at once, or let cool, then cover and refrigerate for up to 3 days. Reheat over low heat, stirring.

Let's Cook

  1. Step 1.

    Whisk together in a medium bowl until blended: 1 cup (125g) all-purpose flour; 2 tablespoons (25g) sugar; 1 ½ teaspoons baking powder; ¼ teaspoon salt

  2. Step 2.

    Add and whisk until the batter is smooth: ⅔ cup (155g) milk; 1 large egg yolk; 1 tablespoon (15g) butter, melted, or vegetable oil

  3. Step 3.

    Beat until stiff but not dry: 2 large egg whites

  4. Step 4.

    Gently fold the egg whites into the batter with a spatula.

  5. Step 5.

    Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil or shortening

  6. Step 6.

    Pat the fruit dry with paper towels. Drop 3 to 4 pieces of fruit into the batter at a time and turn gently to coat well. Using tongs, lift the fruit from the batter and drop gently into the hot fat. Do not crowd the pan. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels. Dust with: Powdered sugar

  7. Step 7.

    or serve with: Hot Lemon or Lime Sauce, Crème Anglaise, Fresh Berry Coulis, or Orange Liqueur Sauce

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