Pear Fritters

1 cup (200g) caster sugar
½ teaspoon ground cinnamon
1 cup + 1 tablespoon (150g) self-rising flour
1 egg
2/3 cup (160ml) milk
½ teaspoon vanilla extract
1 tablespoon caster sugar, extra
vegetable oil, for deep frying
2 Williams' pears, thinly sliced, seeds removed
all-purpose flour, for dusting

Combine the sugar and cinnamon in a bowl. Set aside. 
Place the flour, egg, 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 – you might want to use the back of a spoon to make sure the batter sticks to the pear slices. Deep-fry, in batches, for 2–3 minutes or until golden and crisp on both sides. Remove from the oil and place over some paper towels to remove excess oil.
Toss the hot pear fritters in the cinnamon sugar to coat and serve.

Makes about 20