DEEP FRIED FRUIT

Deep Fried Fruit

1 cup flour

1/4 cup cornstarch

1 tsp baking powder

1/4 tsp salt

1 cup cold water

1 egg yolk

2 tbsp lightly sugared water (water with a little sugar disolved into it)

4 cups sliced fruit (approximately)

oil for frying

topping of your choice

Slice your desired fruit to desired thickness and remove seeds.

In a mixing bowl combine flour, cornstarch, baking powder, and salt. Mix together.

In the same bowl add the water, egg yolk, and sugar water. Beat together until there is a smooth yet thick batter.

Refrigerate the batter for 30 minutes covered.

For Deep Frying: Make sure there is oil in the deep fryer to the fill line. Plug in/turn on to a medium temperature (if you have a temperature adjusting knob, just above the middle setting is fine, otherwise don't worry about it).

When the oil is hot, add about a cup of fruit at a time to the batter and thoroughly coat. Lower the fryer basket. Add one piece of fruit at a time to the oil, shaking off excess batter as you dip. Shake the fryer basket after you add each piece of fruit to avoid the batter sticking to the basket. Keep adding fruit until the basket is full or the first pieces of fruit are turning golden.

The fruit is done when the majority of the fruit is a golden color and crisp: about 2-4 minutes. Empty basket in a bowl lined with paper towel to cool and repeat with the next cup of fruit.

For Pan Frying: Heat 2 iches of oil vegetable or canola oil in a saucepan to about 375 degrees (about medium heat). Be sure to have a solid metal slotted spoon handy.

When the oil is hot, add about a cup of fruit at a time to the batter and thoroughly coat. Add one piece of fruit at a time to the oil, shaking off excess batter as you dip. Carefully stir the oil after you add each piece of fruit to avoid the batter sticking to the pan. Keep adding fruit until the pan is full or the first pieces of fruit are turning golden.

The fruit is done when the majority of the fruit is a golden color and crisp: about 2-4 minutes. Use the slotted spoon to carefully empty the pan of the pieces of fruit into a bowl lined with paper towel to cool and repeat with the next cup of fruit.

Once the pieces of fruit have cooled down a little, you can serve it with any number of toppings. My top four choices are a flavored cream cheese dip or fruit dip, sprinkled powdered sugar, a sprinkled mix of cinnamon and sugar, and a chocolate dip.

Dish and serve and enjoy!