These pear fritters are a fun dessert all the family will love! Easy to make, they are a vegetarian sweet treat. The recipe makes 8 small fritters.
Servings: 8 fritters
- 1 cup spelt flour
- 1 conference pear peeled and diced
- ⅓ cup non-dairy milk
- 1 egg yolk
- 2 teaspoon baking powder
- 1 teaspoon ground ginger more to taste preference
- 1 tablespoon maple syrup
- pinch salt
- coconut oil for frying the fritters
Combine the flour, baking powder, ground ginger and salt in a large bowl and mix to combine.
In a smaller bowl, combine the egg yolk, milk and maple syrup. Whisk to combine. Pour into the bowl with the flour, and add the pears. Stir briefly to combine (don't over stir).
Heat the coconut oil to 350-370F or until the end of a wooden spoon sizzles in the pan.
Drop small handfuls of the dough into the pan (keep very small as they will expand when heated). Cook for around five minutes, flipping with a spatula when one side is golden brown. Remove with a spatula and place on kitchen paper to absorb any excess oil.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
- Keep the amount of dough fairly small, around a heaped tbsp. Much bigger and they won't cook through in the middle as they will 'puff up' from the baking powder when heating up in the pan.
- Stir briefly when combining the wet and dry ingredients and the pears. Don't over-stir.
- Use a spatula and/or tongs - not fingers as the oil is hot!
- Keep an eye on the fritters as they can easily burn if the oil gets too hot. You may need to adjust the heat while frying the fritters.
- spelt scores 0, but has a note ‘Prefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated’
- baking powder is not rated.
- pear scores 1.
- non-dairy milk has variable scores.
- ginger scores 1, with a note 'small amounts are well tolerated'.