Nashi fritters with spiced cream
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How to make Nashi fritters with spiced cream
Yield = 4Prep time: 0:20
Cook time: 0:10
Total time: 0:30
Ingredients
- 300ml thickened cream
- 1 tablespoon golden syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground star anise
- Vegetable oil, to deep-fry
- 2 nashi pears, cored, thickly sliced
- Icing sugar, to dust
- Golden syrup, extra, to serve
Batter
- 150g (1 cup) self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 250ml (1 cup) chilled water
Method
- Step 1 Whisk cream, syrup, cinnamon and star anise in a bowl until soft peaks form. Cover and place in fridge.
- Step 2 For the batter, sift flour, baking powder and cinnamon into a bowl. Gradually whisk in the water to form a slightly thin batter.
- Step 3 Pour enough oil into a deep frying pan to come one-third up the side. Heat to 180C on a cook’s thermometer. Dip nashi in batter to coat. Add 2-3 slices to oil. Cook for 1-2 minutes each side or until golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat in batches with remaining nashi. Divide among plates. Dust with icing sugar. Serve with cream and extra syrup.
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