Yield:Yields about 40 fritters
Pear, lemon, and ginger are a match made in heaven. These crisp-yet-tender fritters would make an excellent dessert at Hanukkah.
In a medium bowl, whisk the egg whites to soft peaks. In another medium bowl, whisk the milk, 1/2 cup of the sugar, and the vanilla until the sugar dissolves and the mixture is slightly frothy. Whisk in the flour just until combined—it shouldn’t be completely smooth. With a rubber spatula, fold in the egg whites, and then fold in the pear mixture. In a small bowl, mix the remaining 1 cup sugar and 2 tsp. cinnamon.
Pour 1/2 inch of oil into a 10-inch cast-iron skillet with a candy thermometer clipped to the side. Heat over medium-high heat to 350°F. Using 2 tablespoons or a small ice cream scoop, carefully drop a ball of batter into the hot oil. Add 4 or 5 more to the oil, but don’t crowd the pan. Fry until golden-brown, about 2 minutes. Using a slotted spoon, turn the fritters over and continue frying until golden-brown and cooked through, about 2 minutes more. Transfer to a paper-towel-lined plate and drain briefly. Toss in the cinnamon sugar to coat and transfer to a platter. Continue cooking the rest of the fritters in the same manner. Serve hot.
Loved the recipe. I used brown sugar cubes instead of ginger. Other than that I followed the instructions. The texture was beautifully moist and delicious.
Loved the recipe. I used brown sugar cubes instead of ginger. Other than that I followed the instructions. The texture was beautifully moist and delicious.
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