Name: Sour cherry fritters with boozy mascarpone
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 300 gm plain flour (2 cups); 110 gm caster sugar (½ cup); 75 gm hazelnut meal; 3 tsp baking powder; Finely grated rind of 1 orange; Scraped seeds of 1 vanilla bean; 250 ml milk (1 cup); 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 pure icing sugar (½ cup); 2 tsp ground cinnamon

Sour cherry fritters with boozy mascarpone

Australian Gourmet Traveller recipe for sour cherry fritters with boozy mascarpone.

Serves 6

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

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.

Ingredients

300 gm plain flour (2 cups)

110 gm caster sugar (½ cup)

75 gm hazelnut meal

3 tsp baking powder

Finely grated rind of 1 orange

Scraped seeds of 1 vanilla bean

250 ml milk (1 cup)

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 pure icing sugar (½ cup)

2 tsp ground cinnamon

Method

Main

1.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.

2.Meanwhile, for boozy mascarpone, whisk ingredients in a bowl until thick and combined, then refrigerate until required.

3.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.

4.For cinnamon sugar, sieve ingredients to combine, then sieve over hot fritters and serve with boozy mascarpone for dipping.

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick