For the cinnamon sugar:
2 tablespoons superfine sugar
1 teaspoon ground cinnamon
2 eggs, separated
1/2 teaspoon vanilla extract
3 tablespoons superfine sugar
5 1/2 ounces seedless red or black grapes
1/3 cup self-rising flour
3 tablespoons unsalted butter
To make the cinnamon sugar, combine the sugar and cinnamon in a bowl.
Whisk the egg yolks with the vanilla and sugar until combined and just creamy. Cut each grape into four slices, then stir the grape slices into the egg yolk mixture. Sift in the flour.
Beat the egg whites in a clean bowl until soft peaks form. Using a metal spoon, lightly fold half the egg whites into the egg yolk mixture until just combined, then repeat with the rest of the egg whites.
Melt 2 teaspoons of butter in a frying pan over low heat. Put 6 heaping teaspoons of batter in the pan to make six fritters and cook 2-3 minutes, turning very carefully when the base becomes firm and bubbles appear around the edges. Flip gently and cook for another 1-2 minutes or until golden brown. Remove to a plate and keep warm. Repeat three times to make twenty-four fritters. Dust the warm fritters with cinnamon sugar and serve warm.
Recipes and images reprinted from Nibbled. Copyright @ 2005 by Murdoch Books. Permission granted from Thunder Bay Press.