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    Pettole (Italian fruit donuts) recipe

    A delicious treat by Junior Masterchef stars Sofia and Isabella Bliss

    Ingredients

    3 pears, peeled, cored and grated 


    230g of caster sugar 


    350g of sultanas (optional)


    Juice and zest from 1 lime


    Juice and zest of 1 large lemon


    250ml water


    340g self raising flour


    2 eggs


    1 teaspoon of vanilla paste


    Canola oil for frying


    Icing sugar


    Method

    1. Place the pear, sugar, sultanas (optional), eggs, passionfruit juice, lemon juice, vanilla and salt in a large bowl. Mix well with a wooden spoon until well combined.


    2. Add the flour and water alternately to the pear mixture until a wet firm batter, rather than soft, is formed. Fill a medium sized saucepan with enough oil to cover the donuts – approximately 6 cm deep – and heat.


    3. Once hot, test the oil to ensure it is hot by gently dropping in a spoonful of the dough. If the dough sizzles, then the oil is ready.


    4. Scoop dessertspoons of the dough and gently drop them in the oil. Turn the doughnuts with a slotted spoon when golden brown. This takes approximately 5-6 minutes.


    5. Remove with the slotted spoon once cooked, drain on paper towel and set aside to cool.


    Isabella and Sofia’s book, A little bit of this, A little bit of that, is available from Penguin.

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