First, prepare the fruit: we peel the apples from the skin and seeds, cut them into 4 sticks, cut the pineapple into pieces of about the same size and shape, and simply peel the strawberries from the tails. All fruits should be strong enough, with dense pulp.
Now let's prepare the batter: batter from flour, starch and water with the addition of vegetable oil, soda and baking powder for dough.
Cooking deep fat: pour oil into a saucepan. There should be enough of it so that the pieces of fruit in the batter float there, and they are spacious when the batter begins to swell while frying.
Roll fruit in starch, dip in batter and dip in hot deep-fryer. We lower only three pieces at a time so that they are spacious and do not touch each other. Then the magic happens: the batter instantly swells, and now three even balls are already floating in the deep-fryer, which quickly acquire a golden hue. The cook deftly catches them on a sieve and starts the next portion to float.