Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Aug 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×