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Polenta, Apple and Ricotta Fritters
15 min
15 min
Serves 4 - 6 people
Steps
- 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.
- For citrus sugar, combine ingredients in a bowl and set aside.
- 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.
Originally published at M.gourmettraveller.com.au. Reproduced for personal collection.
