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.
the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.
the fruit in flour. Dip the floured fruit in the batter
on paper towels, and dust
with the reserved confectioners' sugar/cinnamon mixture.