Polenta, apple and ricotta fritters

AT A GLANCE

  • Serves 4 - 6 people

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

  • 120 gm coarse polenta
  • 120 gm plain flour
  • 55 gm (1/4 cup) caster sugar
  • 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
01   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.
02   For citrus sugar, combine ingredients in a bowl and set aside.
03   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.

Topics:

WINTER, SNACK, MODERN AUSTRALIAN, RECIPE, APPLES, RICOTTA

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , GERALDINE MUÑOZ

Drinking Suggestion:

FRUITY SPARKLING PROSECCO. , suggested by MAX ALLEN

FEATURED IN

Jun 2016

Jun 2016

View Full Site