Sour cherry fritters with boozy mascarpone


  • Serves 6 people

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.

  • 300 gm (2 cups) plain flour
  • 110 gm (½ cup) caster sugar
  • 75 gm hazelnut meal
  • 3 tsp baking powder
  • Finely grated rind of 1 orange
  • Scraped seeds of 1 vanilla bean
  • 250 ml (1 cup) milk
  • 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 (½ cup) pure icing sugar
  • 2 tsp ground cinnamon
01   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.
02   Meanwhile, for boozy mascarpone, whisk ingredients in a bowl until thick and combined, then refrigerate until required.
03   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.
04   For cinnamon sugar, sieve ingredients to combine, then sieve over hot fritters and serve with boozy mascarpone for dipping.
View Full Site