Sour cherry fritters with boozy mascarpone

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

Sour cherry fritters with boozy mascarpone

Chris Court

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.


Boozy mascarpone
Cinnamon sugar



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.

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