It is just the start of the South African apple and pear season! South Africa is known for the eating quality of its fruit, thanks to the near perfect growing conditions in the country’s Western Cape. Particular varieties you’ll find in UK supermarkets from March until October are:
- Granny Smith – Tart yet sweet taste with a firm, white and crisp flesh
- Gala – Sweet flavour, yellow skin with red stripes and a firm crisp flesh
- Golden Delicious – Golden yellow skin, with a delicate pink blush
- Pink Lady (Cripps’ Pink) – Attractive pink colour and exquisite taste, slightly oblong in shape
- Forelle – Oblong or bell-shaped with a distinctive pink blush, it has a sweet and juicy flavour
- Williams – Yellow skin when ripe, with a fragrant, sweet and juicy taste
- Packhams – Often unevenly shaped, green-yellow when ripe with a soft textured flesh
So this recipe is a great way to use up some of the incredible apples that are on offer. The taste of the fritters is really sensational, served with a salted peanut butter sauce for added scrumminess.
Eastern Cape Spiced Sweet Potato & Apple Fritters
Preparation: 20 minutes
Cooking time: 25 minutes
- 300g sweet potato, peeled, cored and diced
- 150g plain flour
- 2 tsp cornflour
- 2 tsp baking powder
- Pinch of salt
- 250ml milk of choice
- 4 South African Pink Lady or Granny Smith apples, cored and sliced into rings
- Vegetable oil, for shallow frying
- 2 tbsp caster sugar mixed with 1/2 tsp ground cinnamon, for sprinkling
- 30g peanut butter powder
- 30g light muscovado sugar
- 30g butter
- 60g golden syrup
What To Do:
- Cook the sweet potato chunks in lightly salted boiling water until tender. Cool, then put them into a blender with the flour, cornflour, baking powder, salt and milk to give the consistency of thick double cream.
- Pour vegetable oil into a large saucepan or wok to a depth of 4-5cm. Heat, then check that it’s hot enough by adding a small cube of bread – it should sizzle and brown.
- Dip the apple slices in the batter and cook them in the hot oil in batches, about 2 or 3 at a time, until golden brown. Drain on kitchen paper.
- For the sauce, put the peanut butter powder, sugar, butter and syrup into a saucepan. Heat gently, stirring until smooth. Add a little hot water to thin the consistency. Serve the fritters, sprinkled with cinnamon sugar and drizzled with a little sauce.
Cook’s tip: Find peanut butter powder in health food shops and most supermarkets. Otherwise, use 60g smooth peanut butter
It would be great to hear if you give it a go! What are your favourite recipes that use apples and pears?
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