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Sour cherry fritters with boozy mascarpone

These simple-to-make fritters conceal an unexpected centre - a sweet and sour morello cherry - while the kirsch-spiked mascarpone makes for perfect dipping. Use any liqueur you fancy - Marsala would work beautifully, as would an orange-flavoured liqueur such as Grand Marnier.

You'll need

300 gm (2 cups) plain flour 110 gm (½ cup) caster sugar 75 gm hazelnut meal 3 tsp baking powder Finely grated rind of 1 orange Scraped seeds of 1 vanilla bean 250 ml (1 cup) milk 60 gm butter, melted and cooled 1 egg, lightly beaten For deep-frying: vegetable oil 15-18 jarred pitted morello cherries (about 200gm, drained)   Boozy mascarpone 300 gm mascarpone 30 ml kirsch 30 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean   Cinnamon sugar 80 gm (½ cup) pure icing sugar 2 tsp ground cinnamon


  • 01
  • Mix flour, sugar, hazelnut meal, baking powder, orange rind, vanilla seeds and a pinch of salt in a bowl, make a well in the centre, then add milk, butter and egg. Mix until smooth and combined, cover with plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Meanwhile, for boozy mascarpone, whisk ingredients in a bowl until thick and combined, then refrigerate until required.
  • 03
  • Preheat oil in a deep saucepan to 180C. Spoon heaped tablespoons of batter onto a sheet of baking paper. Press a morello cherry into the centre of each, ensuring batter completely encloses cherry. Deep-fry in batches, turning occasionally, until puffed, golden and cooked through (3-4 minutes). Drain on absorbent paper.
  • 04
  • For cinnamon sugar, sieve ingredients to combine, then sieve over hot fritters and serve with boozy mascarpone for dipping.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2013

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