I’m aware this is a bit of a cop-out for week #36.
I took a day off, so I’ll advise you to too.
We can assuage each other’s guilt that way.
The world keeps turning – I’m fully aware of that, so why is guilt involved at all?
Let’s take our day off, grill up some bacon, fry up a plate of pear fritters, and give ourselves something tangible to feel guilty about.
Seriously – we should at least be able to indulge in something delicious if we’re going to suffer through guilt.
It’s possible, after eating several, that we might collapse into a food coma – sort of like this little girl did. . . after fritter #321:
I’m only calling them fritters because you don’t have to go through the trouble of rolling and cutting like you do with traditional doughnut holes.
These, you just whip up the batter and drop it by spoonfuls into a pot of hot oil. Then the spoonfuls magically plump into misshapen balls as they dip and bob and flip and fry to a deep golden brown.
Then, when they’ve had a chance to cool a little, give them a good little shake in your favorite topping.
The kids like powdered sugar.
I like granulated sugar and cinnamon.
I’m sure there are many people who’d totally get into a caramel-y doughnut glaze. . . . Just sayin’.
I got a little over-anxious an shook them a too soon – thus the melted sugar – but none of us really cared.
The texture of these little balls is much like deep fried cake.
They’re dark on the inside from the whole wheat flour and the cinnamon.
And they’re fried in canola oil instead of Crisco.
That’s right. I totally healthed it up.
That’s good, because when you eat 321 of them, you want to at least know that they were deep fried in health food.
- 1 pear, peeled, cored, and mashed
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose white flour
- 1/2 cup whole wheat flour
- 3 tablespoons firmly packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg (optional)
- 1/2 teaspoon salt
- Canola oil for frying
- A cup or two of either powdered or granulated sugar for shaking
In a medium sized, heavy duty pot, pour enough oil so that it is about 4-5 inches deep.
Attach a candy thermometer to the side of the pot.
Heat oil over low heat to 300 to 350 degrees F.
While oil is heating, prepare batter. Mix mashed pear, buttermilk, vanilla and egg in a medium bowl.
In a separate bowl, mix both flours, brown sugar, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to pear mixture and mix just until combined.
When oil has reached desired heat, CAREFULLY drop batter by teaspoonfuls into the oil. Test one before continuing with the rest of the batch. (when you pull the first one out, cut it open to see if the inside is cooked. If it is not, turn the heat down to allow more cooking time without over-browning, and/or drop by smaller spoonfuls).
The batter should drop to the bottom, then float up, then flip on its own as it browns. Continue to flip the balls for even coloring.
When they have reached the desired color, remove them with a slotted spoon to a paper towel lined tray. Allow to cool for 5 minutes or more.
Add either powdered sugar or granulated sugar to a large Ziplock bag, and shake 6-8 warm (but not hot) fritters at a time. You can also add a little cinnamon to the sugar if desired.
Makes about 40 fritters - give or take a few.
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com