Martha and chef Filip Verheyden demonstrate techniques for cooking sweet foods, such as raspberry coulis and raspberry granita fritters. Part 2.
In a large bowl, whisk together flour, egg yolk, beer, peanut oil, and salt. Transfer mixture to refrigerator; let chill 30 minutes.
Add enough oil to a deep, heavy-bottomed pot to reach a depth of 5 inches. Heat oil until it reaches 350 degrees on a deep-fry thermometer.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until foamy. Add sugar and continue to whisk until stiff peaks form. Gently fold egg whites into chilled mixture.
Dip fruit into batter and immediately transfer to hot oil. Fry until golden. Transfer to a paper towel-lined plate and serve immediately.