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
Polenta, apple and ricotta fritters
Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?
- 15 mins preparation
- 15 mins cooking
- Serves 4 - 6
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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
- 1Combine 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. - 2For citrus sugar, combine ingredients in a bowl
and set aside. - 3Heat 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