Pair Recipe with Any Fruit Fritters with Colavita Olive Oil by Jessie Sheehan with:
Melon and Blackberry Salad with Vinaigrette
Line a wire rack with a thick layer of paper towels or 1 or 2 large paper grocery bags and set near the cooktop.
In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, and salt.
In a large bowl, whisk together the oil, heavy cream, egg, yolk and vanilla, until frothy.
Fold the dry ingredients into the wet, using a flexible spatula, until just a few streaks of flour remain. Then mix in the fruit until just combined.
Fill a large, heavy pot with 2 inches of Colavita olive oil. Attach a deep-fat/candy thermometer to the side of the pot and heat the oil on medium-high heat until the temperature reaches 350°F, or a bit above.
Scoop scant 1 1/2-tablespoon balls of batter, using a cookie scoop or measuring spoons, and place them in the oil. Fry the fritters for about 2 minutes total, gently flipping them over with wooden chopsticks or any two thin utensils at the halfway point, once one side has browned. Depending on the size of your pot and your patience level, you may fry one fritter at a time or several.
Using a slotted spoon, carefully transfer the fritters to the prepared wire rack.
Dust with confectioners’ sugar before serving. Fritters are best enjoyed warm on the day they are made.