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Lemon custard fritters

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like - cinnamon, nutmeg or cloves would all work well.

You'll need

160 ml each milk and pouring cream Finely grated rind and juice of 1 lemon 3 egg yolks 65 gm caster sugar 20 gm cornflour 20 gm plain flour, plus extra for dusting 20 ml limoncello 50 gm firm ricotta, finely crumbled 20 gm glacé lemon or glacé orange, diced For deep-frying: vegetable oil   Spiced sugar 1 star anise Seeds of 1 cardamom pod 150 gm caster sugar Finely grated rind of 1 lemon


  • 01
  • Bring milk, cream and rind to the simmer in a saucepan over medium-high heat. Whisk yolks, sugar, cornflour and flour in a bowl to combine (this will be quite a dry mixture), then, whisking continuously, add hot cream mixture. Return to pan and whisk continuously until thick and smooth (3-4 minutes), then remove from heat, whisk in juice and limoncello, and stir in ricotta and glacé fruit. Transfer to a container, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (3-4 hours; custard can be made up to 2 days ahead).
  • 02
  • For spiced sugar, dry-roast star anise and cardamom seeds in a small pan over medium-high heat until fragrant (30 seconds to 1 minute), then finely grind with a mortar and pestle and combine in a bowl with sugar and rind.
  • 03
  • Heat oil in a large saucepan to 180C. Spoon rough tablespoons of custard into flour in a bowl, dust to coat, then deep-fry in batches, turning occasionally, until golden brown (1-2 minutes). Drain briefly on paper towels, toss in spiced sugar and serve hot.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2015

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