Without undue hesitation, I can confidently say that this is the most delicious dessert. The peculiarity of taste and usefulness - there are exactly pears. I strongly advise you to prepare this delicacy that will make your breakfast memorable.
Content:
- The subtleties of making the right batter
- Ingredients
- Step by step cooking
- Video recipe
The subtleties of making the right batter
- Stir all ingredients until smooth. If you add eggs, beat the egg white and yolk separately. And put the whipped egg whites into the dough just before frying.
- Use very cold liquid batter products.
- To keep the batter airy and light, cook it in sparkling water.
- The optimal ratio of batter and the amount of products is 1: 1. For 100 g of vegetables - 100 g of batter.
- Prepare the batter in advance, at least an hour before the start of cooking. Then the gluten will lose its elasticity, the dough will stick to the product better, and will not dry out during frying.
- The required consistency of the batter can be checked by dipping a spoon into it. If he evenly covers it without gaps on the surface, then the batter is ready.
- To improve the adhesion of the product and the batter, it is necessary to soak it from excess moisture before lowering the product into the batter.
- The drier the product is, the less batter will be required. For example, it is more correct to use liquid batter for chicken breast, it will make them juicier. For juicy foods like pears, you need to use a thick batter.
- Be sure to heat the oil well, then the batter will quickly set, and it will be great to keep its shape. The degree of heating is checked by dropping a little batter into the oil. If it grabs instantly, then the oil is at the right temperature.
- To add spice to the batter and enhance the taste, you can add dried and fresh herbs, herbs, spices, any ground nuts, chocolate, coconut flakes, cheeses to it … However, it is better to add them to a thick batter, because liquid when frying them simply will not keep them inside.
- Usually a liquid-based batter is prepared: water or milk. But you can use mineral or carbonated water, wine, vodka, cognac, beer, fruit drink, juices … The main thing is that the drink is combined with the filling.
- Calorie content per 100 g - 130 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Pears - 2 pcs.
- Wheat flour - 6-7 tablespoons
- Milk - 6-7 tablespoons
- Coconut flakes - 1 tsp
- Sugar to taste
- Refined vegetable oil - for frying
Cooking pears in batter
1. Prepare the batter. Pour flour into a deep container, put coconut flakes and add sugar if desired. Sugar can be substituted with honey, vanilla sugar, or jam.
2. Pour in milk, which is desirable to be chilled, and mix the batter well until smooth. For this, you can use a hand or electric whisk.
3. Wash the pears under running water and dry with a paper towel. Remove the core with a special knife, and cut the pulp into circles no more than 5 mm thick. Blot each circle with a dry napkin to remove excess moisture, then it will be easier for the batter to stick to the pears.
4. Alternately lower the pear pieces into the batter, turning them from one side to the other several times so that they are completely covered with it.
5. Pour refined vegetable oil into a frying pan and heat well. When the oil starts to smoke, it means that it has already reached the required temperature and you can start frying. Put pear slices in a skillet and fry them, reducing heat to medium mode.
6. Cook the pears on one side for about 3-4 minutes, then turn them over and cook for the same amount of time. The dessert should be served hot, pouring condensed milk, hot chocolate or pear jam if desired.
See also the video recipe: How to cook pears in batter.
