Pear Fritters

By dotnhere

These tempting fried spirals, swirled with pear and
caramelized brown sugar, are like a cross between a
cinnammon roll and a funnel cake. Serve them as a special brunch treat or after-dinner dessert.

Ingredients

• Canola, peanut. or vegetable oil for frying
• 1 Lb (grapefruit-size piece) prepared dough (from the French Toast/ PB&J bread recipe)
• 1 firm pear, peeled, tared, and grated
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespooos flour
• 1/4 cup currants
• 1/4 cup finely chopped pecans or walnuts
• 1/2cup confecti0ners' sugar

Preparation

Step 1

1. Fill a medium saucepan with 2 inches of oil and heat
it to 360° to 380°. As the oil warms, cloak the dough
(see step 1 of French Toast/PB&J bread recipe), then on a well floured surface, roll it out into a 9- by 12-inch rectangle.
2. Combine the pear, brown sugar, cinnamon, flour, currants, and nuts in a sm bowl. Spread the mixture over the dough, stopping 1/2 inch from the edge. Starting at a long end, tightly roll the dough into a log, then pinch the seam to seal it. Use a pair of kitchen shears to cut off 1/2 inch think slice from log.
3. Fry the fritters in batches by carefully placing a
few of them into the oil at a time, leaving enough
room to let them rise to the surface as they cook. Fry
them for about 1 minute, then use a slotted spoon to
gently flip each one and fry it until golden brown on
both sides, about 1 minute more. (You may need to
flip them over a few times to brown them evenly.)
Transfer the fritters to a plate lined with paper towels
to drain. Dust the fritters with confectioners' sugar
and let them cool slightly before serving.