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Pineapple and Apricot Fritters

Preparation time 15 minutes,
Cooking time 5 minutes,
Calories 415 per portion

ingredients

serves 4
425 g (15 oz) can pineapple rings
410 g (14 oz) can apricot halves
flour for dusting
oil for deep frying

for the batter

100 g (4 oz) plain flour
pinch of mixed spice
pinch of salt
1 large egg, separated
150 ml (1/4 pint) water
1 tablespoon oil
caster sugar to sprinkle

method

1. Drain the pineapple rings and apricot halves, pat dry with absorbent kitchen paper and dust with flour. Sift the flour, mixed spice and salt into a bowl.

2. Gradually beat in the egg yolk, water and oil to form a smooth batter. Whisk the egg white until stiff and fold in.

3. Heat the oil for deep frying to 180C/350F, or until a cube of bread dropped in becomes golden in 30 seconds.

4. Dip the pieces of fruit into the batter to coat well and fry the fritters for 4- 5 minutes or until golden. Drain on absorbent kitchen paper. Sprinkle with sugar and serve immediately with cream.

Use peeled bananas, cut in half, instead of the canned fruit. Serve with a little warmed golden syrup poured over.

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