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This kosher for Pesach and gluten free dessert is made by dipping fruit into a potato starch and egg batter and fried into crispy, golden goodness. You’ll enjoy how light these are after all that matzah and potatoes!
8 pineapple slices, 1/2 inch thick or 16 apple rings, 1/4 inch thick
4 eggs, separated
2 tablespoons Manischewitz Potato Starch dissolved in 2 tablespoons cold water
2 tablespoons sugar
Beat eggs whites with wire whisk until frothy.
Add yolks, starch and sugar and beat until smooth.
Dip fruit slices into batter, coating completely.
Heat oil or chicken fat in heavy skillet.
Fry slices over medium heat on both sides until golden.
Styling and Photography by Hadassah Baalness
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