Polenta, apple and ricotta fritters


Bite-sized morsels of polenta batter studded with ricotta and tangy apple - what's not to love? A dusting of citrus-scented sugar makes these beauties taste even better, but you could simply dust with icing sugar instead if you prefer

You'll need

120 gm coarse polenta 120 gm plain flour 55 gm (1/4 cup) caster sugar 1 tsp baking powder 150 ml pouring cream 1 egg Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste 110 gm firm ricotta 2 Granny Smith apples, unpeeled, coarsely grated Vegetable oil, for deep-frying   Citrus sugar 150 gm caster sugar Finely grated rind of ½ orange and ½ lemon

Method

  • 01
  • Combine polenta, flour, sugar, baking powder and a pinch of salt in a bowl, then add cream, egg and vanilla and whisk until smooth. Stand for 5 minutes to thicken slightly, then stir in ricotta and apple, making sure you don’t break up the ricotta too much – you want little lumps dispersed throughout the mixture.
  • 02
  • For citrus sugar, combine ingredients in a bowl and set aside.
  • 03
  • Heat oil in a saucepan to 170C. Add rough tablespoonfuls of mixture to oil in batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden brown and cooked through (2-3 minutes). Drain briefly on paper towels, toss in citrus sugar to coat and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Fruity sparkling prosecco.

Featured in

Jun 2016

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