Glazed Cooper Cheese and Pear Fritters

Shred Shred SHRED 6-8 6-8 SERVES: 6-8

To “fritter away” means to waste time or resources, little by little, and get nothing for it. Which, oddly enough, is just about the opposite meaning of “fritter” when it’s the delectable, melt-in-your-mouth pastry. Because any time spent with this kind of fritter, is anything but frittered away. Invest some well-spent time with these Cooper Cheese pear fritters and you’ll see what we mean.

INGREDIENTS

For the fritters:
1 cup all-purpose flour
2/3 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1 Bartlett pear, diced (about 1/4-inch pieces)
3/4 cup Cooper Sharp White cheese, shredded (or slices torn by hand into small pieces)
vegetable or canola oil, for frying

For the glaze:
3/4 cup powdered sugar
4 tablespoons milk

DIRECTIONS

Preheat oven to 350 degrees.

In a large bowl, combine the flour, granulated sugar, baking powder and salt. In a separate small bowl, whisk the eggs with milk. Slowly combine the dry mixture into the wet ingredients until just mixed. Gently fold in the pears and Cooper Cheese.

Line a cookie sheet or wire baking rack with paper towels and set aside.

In a deep, heavy-bottomed skillet, heat 2 inches of oil. Working in batches, use a spoon or small ladle to drop heaping spoonfuls of the batter into the hot oil. Allow the oil to come up to temperature between batches. Fry fritters for about 2 minutes, then turn over and fry fritters on the other side for 2 minutes, until crisp and a light brown color. Using a tongs or skimmer, carefully remove the fritters from the oil and set on a paper towel-lined dish or rack to drain off excess frying oil. Transfer the fritters to a baking sheet and complete baking for 5-8 minutes until a toothpick inserted comes out clean. Place on a wire rack to cool.

While the fritters are cooling, prepare the glaze. In a medium bowl, combine powdered sugar and milk and mix well.

Individually dip the fritters into the glaze, turning to coat. Set aside to finish cooling until the glaze hardens.