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
Boozy mascarpone
Cinnamon sugar
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.
