Recipe courtesy of Wayne Harley Brachman
Print
Total:
43 min
Prep:
25 min
Inactive:
2 min
Cook:
16 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups all-purpose flour, plus more, for dredging
  • 2 egg yolks, beaten
  • 3/4 cup flat pale ale
  • 2 egg whites
  • Pinch cream of tartar
  • Pinch salt
  • 1 tablespoon sugar
  • 2 Granny Smith apples, peeled, cored and cut into 1/4-inch rings
  • 2 Bartlett or D'Anjou pears, peeled, cored and each cut in 8 wedges
  • Canola oil, for frying

Directions

In a small bowl combing the confectioners' sugar and the cinnamon, set aside.

In another mixing bowl, stir together the flour and egg yolks. Gradually stir in the beer. Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours).

Heat 1-inch canola oil in a skillet to 375 degrees F.

Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.

Dredge the fruit in flour. Dip the floured fruit in the batter and fry until crisp. Drain on paper towels, and dust with the reserved confectioners' sugar/cinnamon mixture.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Beer Battered Chitterlings

Recipe courtesy of Alder Bush

Beer-Thyme Biscuits

Recipe courtesy of Dave Lieberman

Potato and Beer Soup

Recipe courtesy of Susan Vu

Beer Braised Brisket

Recipe courtesy of Susan Vu

Beef in Beer

Recipe courtesy of Laura Calder

Beer Braised Szechuan Chicken Wings

Recipe courtesy of Lee Anne Wong

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Fruit Smoothie

Recipe courtesy of Tia Mowry

On TV

Trending Videos

So Much Pretty Food Here