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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.

By Emma Knowles
  • Serves 6 - 8
  • 15 mins preparation
  • 30 mins cooking plus cooling
Lemon custard fritters
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.

Ingredients

  • 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

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    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.