Pear and cranberry fritters
Serve with crispy bacon
175g self-raising ﬂour
½ tsp ground cinnamon
A pinch of salt
150g caster sugar
¼ cup, ground almonds, toasted
50g dried cranberries
2 eggs, separated
½ cup milk
Grated zest of 1 lemon
2 pears, cored and chopped icing sugar, to dust
crispy bacon, to serve
1. Sift together the ﬂour, cinnamon
and salt into a large bowl. Stir through caster sugar, almonds and cranberries. In a jug, beat together the egg yolks, milk and lemon zest. Add the liquid to the ﬂour and stir well to combine.
Beat the egg whites until stiff, and fold into mixture.
2. Stir the pears through the batter. Heat 3cm oil in a small, deep pot, add tablespoons of batter and fry on both sides until crispy and golden brown. Drain on paper towel.
3. Dust with icing sugar and serve with crispy bacon