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Isabella and Sofia's book, A little bit of this, A little bit of that, is available from Penguin.
Pettole (Italian fruit donuts) recipe
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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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.
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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.
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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.
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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.
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Remove with the slotted spoon once cooked, drain on paper towel and set aside to cool.
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