Deep-frying Fruit

The fruit should be cut into even slices or chunks, and dried before being dipped in a simple batter. If the fruit is too moist, the batter will not stick. For extra flavor, fruit may be marinated first in brandy, rum or liqueur, but should then be drained and sprinkled with confectioners' sugar before being coated with batter. Wine or liqueur may be added to the batter for extra flavor. Deep-fried pieces take three to four minutes in oil at 375°F/190°C. Like all deep-fried foods, they must be drained on absorbent paper when cooked and should be served as soon as possible while still crisp, with a sprinkling of confectioners' sugar (see Fruit fritters in beer batter). Banana fritters may also be served as an accompaniment to chicken or ham.