Apple And Ricotta Fritters With Cinnamon Sugar
/Ingredient
100g Coles polenta
150g plain flour
¼ cup caster sugar
1 teaspoon baking powder
sea salt to taste
150ml pouring cream
1 free range egg
1 teaspoon vanilla bean paste
110g fresh ricotta (from deli)
2 apples, grated on a box grater
oil for deep frying (around 1 litre)
Cinnamon Sugar
150g caster sugar
1 teaspoon ground cinnamon
Method
In a large bowl combine the polenta, flour, sugar, baking powder and a pinch sea salt. Add in the cream, egg and vanilla and whisk until smooth. Stand for 10 minutes to thicken slightly then stir through the ricotta and apple, leaving a few lumps of ricotta in the mixture.
Combine the cinnamon sugar ingredients in a bowl and set aside.
Heat the oil in a deep-sided pan or wok to 170 degrees. Carefully lower tablespoon-sized dollops of the mixture into the oil. Cook in batches, turning occasionally for 3-4 minutes, or until golden. Drain on kitchen paper and toss in the cinnamon sugar to lightly coat. Serve while still warm.
Recipe by Courtney Roulston