Makes ~30 bite sized pieces

Ingredients:

• 2 cups gluten free plain (All Purpose) baking flour
• 2 tsp sugar
• 2 tsp baking soda
• 1/2 tsp citric acid
• 1 cup calcium fortified rice milk
• 1 Tblsp rice bran oil (or suitable oil)
• 1 egg
• 2 Tblsp water
• 3-4 cups rice bran oil, or suitable oil, for deep frying
• 4-5 ripe pears peeled
• 1/2 cup castor sugar for rolling the cooked fritter in

Method:

• Sift the first 4 dry ingredients into a medium sized bowl
• In a separate bowl beat together the rice milk, oil, egg and water
• Add liquid ingredients to the flour and beat until blended. The oil should be about 3 cm (1 inch) deep. The oil is ready to use when it starts to shimmer
• Peel the pears and slice them into pieces
• Place the pear in batches into the batter and roll them around until fully coated
• Using tongs, gently place the battered pear into the shimmering oil, so that they do not touch. Do not over crowd the oil.
• Cook roughly 1 minutes (until browned) and then turn the pear over for another minute on the other side
• Take the fritter from the oil and place on a paper towel to drain
• Roll the drained pear fritters in the extra sugar to fully coat the fritter
• Continue until all the pears are cooked and coated in sugar

To Serve:

• Eat straight away, as they are, or with maple syrup or topping of your choice