Recipe courtesy of Wayne Harley Brachman
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

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beer-Battered Fries

Recipe courtesy of Tiffani Thiessen

Beer Mojito

Recipe courtesy of Michael Symon

Beer Braised Brisket

Recipe courtesy of Susan Vu

Potato and Beer Soup

Recipe courtesy of Susan Vu

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Jan Birnbaum's New Orleans-Style Babyback Beer Ribs

Recipe courtesy of Jan Birnbaum

On TV

So Much Pretty Food Here