2 – 3 pears peeled and cored and sliced into 1 inch pieces
1 tablespoon oil
1/2 – 3/4 cup sugar or more if needed
oil for frying
For Batter:
1 1/2 cups all purpose flour
2 tsp baking powder
a pinch of salt
2 eggs
1/2 to 1 cup milk as needed to make a smooth batter
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Sautee pear pieces in oil. Add sugar and caramelize. Set aside when done. Caramel will dry and stick together so be sure to separate the pieces as well as possible.
Combine all dry ingredients for batter.
Beat egg in 1/4 cup of milk and add to dry ingredients.
Add remainder of milk until a smooth but thick batter is formed.
Heat oil in pot or deep fryer to around 350 degrees.
Coat caramelized pear pieces in batter and fry until golden brown. They will float so they will have to be turned to brown both sides evenly.
Remove from oil and drain on paper towels.
Top with powdered sugar if desired, however, caramelizing the pears with sugar creates a sweet enough mix so as powdered sugar is not needed.
Take leftover batter and drizzle back and forth off of a fork into the hot oil to form funnel cakes. Top with powdered sugar.
*A word of warning: In a deep fryer the batter wraps around the gaps in the basket and causes the batter to cook on both sides of the basket making removal impossible without destroying them*
