Pear Fritters

Remove the butter from the fridge in time so the mixture becomes especially airy.

Make sure no egg yolk gets into the whites, otherwise the whipped whites will be less stable later.

Stir only as long as necessary so the batter remains tender.

Use ripe but firm pears so the pieces don't fall apart while frying.

An oil-free bowl and clean beaters help achieve stable whipped egg whites.

Use a spatula and fold with large movements to retain as much air in the batter as possible.

The oil is hot enough when small bubbles rise around a wooden spoon handle; don't let it get too hot or the fritters will brown outside but remain raw inside.

Don't fry too many fritters at once so the oil temperature doesn't drop too much.

Best enjoyed immediately while they are crispy on the outside and especially fluffy inside.