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Polenta, apple and ricotta fritters

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

By Emma Knowles
  • Serves 4 - 6
  • 15 mins preparation
  • 15 mins cooking
Polenta, apple and ricotta fritters
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

Ingredients

  • 120 gm coarse polenta
  • 120 gm plain flour
  • 55 gm caster sugar (1/4 cup)
  • 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

Main
  • 1
    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.
  • 2
    For citrus sugar, combine ingredients in a bowl
    and set aside.
  • 3
    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.

Notes

Drink Suggestion: Fruity sparkling prosecco. Drink suggestion by Max Allen