CINNAMON PEAR FRITTERS
MAKES 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
2 cups all-purpose flour
10 tbsp granulated sugar, divided
2 tsp cinnamon
½ tsp baking powder pinch salt
3 eggs, beaten
¾ cup homogenized milk
3 tbsp salted butter, melted
4 Anjou pears, peeled, cored, and cut into ¾-inch thick slices vegetable oil for frying
Labneh Dip (recipe, this page) In bowl, combine flour, 2 tbsp of the sugar, cinnamon, baking powder, and salt. Using wooden spoon, make well in centre; add eggs and milk. Whisk until smooth. Stir in melted butter. Cover with tea towel; let stand for 30 minutes at room temperature.
In large, deep saucepan or deep fryer, heat oil to 350°F. Spread pear slices on baking sheet; sprinkle both sides with remaining sugar. Using two forks, dip pear slices in batter; cook four at a time, turning halfway through, until golden, about 4 minutes. Using skimmer, transfer fritters to paper towel-lined baking sheet. Serve with Labneh Dip.
PER SERVING WITH 1 TBSP LABNEH DIP about 310 cal, 8 g pro, 10 g total fat (4 g sat. fat), 45 g carb (2 g dietary fibre, 19 g sugar), 86 mg chol, 135 mg sodium, 2 mg iron.
Labneh Dip In bowl, whisk together 1 cup labneh (or plain Greek yogurt), 3 tbsp liquid honey, 1 tsp each grated lemon zest, ground cardamom and vanilla (or seeds scraped out of half a vanilla bean). Makes about 1 cup.