•  1 ½ cup (330g) caster (superfine) sugar
•  1 teaspoon ground cinnamon
•  3 cups (450g) self-raising flour
•  4 eggs
•  2 cups (500ml) milk
•  2 teaspoons vanilla extract
•  2 tablespoons caster (superfine) sugar, extra
•  vegetable oil, for deep frying
•  2 Williams’ pears, thinly sliced
•  plain (all-purpose) flour, for dusting

  Combine the sugar and cinnamon in a bowl. Set aside. Place the flour, eggs, milk, vanilla and extra sugar in a bowl and whisk until smooth. Heat the oil in a large, deep saucepan over medium heat until hot. Dust the pear slices with plain flour and dip in the batter. Deep-fry, in batches, for 2–3 minutes or until golden and crisp. Toss the hot pear fritters in the cinnamon sugar to coat.