Pear and rice fritters with orange sugar

These fritters flavoured with aniseed are not going to help your waistline but are a lovely treat, particularly good with vanilla ice cream.

Serves Origin Fusion
Preparation Heat rating (No heat)
Cooking Ease (Easy)
Vegetarian No


2 tsps Anise seed, green
For the fritters
200g cooked rice
175ml warm milk
3 medium eggs
2 tsp fast-action yeast
300g plain flour
½ tsp salt
50g melted butter
100g caster sugar
1 tsp baking powder
700g semi-ripe pears
Sunflower or olive oil, for frying
Cointreau or Grand Marnier

For the orange sugar
100g caster sugar
The finely grated zest of 1 orange


Mix the rice and warm milk, beat in the eggs, yeast, flour and salt, and leave for 30-60 minutes, so the yeast has a chance to bubble. Beat in the butter, sugar, anise seeds and baking powder. Peel and core the pears, chop them roughly into smallish pieces, then stir through the mix. Leave at room temperature for about an hour, until risen by half and full of bubbles if you break through the surface with a spoon. At this point, you can chill it in the fridge for three to four hours, but don't beat it again because you want to keep the delicate, aerated texture.

To make the sugar, just rub the zest through the sugar. Heat 3-4cm of oil in a deep pan, and test a spoonful of the batter to check the temperature's right you want the fritters to cook to a golden brown and be set in the middle, flipping them gently halfway, in about two to three minutes. Keep the cooked fritters hot in the oven while you cook the remainder.

Serve hot with a sprinkle cointreau and the orange sugar dredged over the top.

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