Who doesn’t love a good deep fried donut hole? Especially if it’s filled with ripe sweet pear and the ever-so-pricey, silky Italian cream cheese (that we North Americans covet)mascarpone, then deep fried to a golden ball and tossed with some cinnamon and sugar. Pure bliss.
I often mention how I tend to mix ingredients that are on its way to expiry and this combination was just that. The pears I used were so ripe, they were melting as I peeled away the bruised skin and the mascarpone was open a few days prior for a chocolate cake I was working on (recipe to come!)
I know many websites/books claim their recipes as easy and fast only to discover when you actually make them, it’s time consuming, difficult and there’s about 2 dozen bowls and utensils of varying sizes that need to be washed. Rarely will I say something is easy or fast. Everything takes time and hard work. Even baking. That said, these are easier and faster than the average baking recipe. They’re perfect for a weekend breakfast or that after school snack to tide your kids over until dinner is served. Or if you’re like me, they’re perfect anytime. Even for lunch.
Bon app!
Pear and Mascarpone Fritters
2017-01-26 17:38:24
Yields 24
Prep Time
10 min
Ingredients
- 140 g/ 1 1/2 cup AP flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons granulated white sugar
- 230 g/ 1 cup mascarpone
- 200 g/about 2 medium ripe pears, peeled, cored and chopped into small pieces(some may just melt into a mash which is fine as well)
- 2 eggs
- 1 teaspoon vanilla extract
DUSTING
- 4 tablespoons icing sugar
- 1 tablespoon cinnamon powder
Instructions
- In medium sauce pot, heat about 1 1/2 litre of vegetable or canola oil to 320F give or take on a candy thermometer. I set my stove top at the setting 4 1/2 (out of 10) Higher than 350 will cook the outside quickly leaving the inside raw)
- Sift and whisk flour, baking powder, salt in bowl and set aside
- Beat either by hand or with paddle attachment on stand mixer, mascarpone for about a minute
- Add the diced and mashed pears,
- Add sugar
- Then eggs and scrape bottom and sides of bowl
- Incorporate the vanilla extract
- Mix dry ingredients with wet until well combined
- Scoop out 1 inch balls either with a spoon or a melon or ice cream scooper thats been well oiled
- Drop in oil and cook for about 6 minutes (for 1 inch balls, obviously less cook time for smaller scoopers) flipping the fritters a couple times
- Place on paper towel or cooling rack
- Mix the 4 tablespoons of icing sugar and 1 table spoon of cinnamon in a bowl
- Dust the fritters with the sugar mix once they've cooled off slightly about 5 minutes
Notes
- I used a 1 oz cookie scooper and got 2 inch fritter balls
- If using a small melon scoop, cook the fritters for about 4 minutes only
- You can also puree the pears or mash them. The pears used in the photograph were so ripe, they mashed into a puree when I mixed all the ingredients.
STEMS & FORKS https://www.stemsandforks.com/
That texture looks divine!!!!
So good. Try it!