Apple And Ricotta Fritters With Cinnamon Sugar

ep 81 seg2 Apple and ricotta fritters with cinnamon sugar.jpeg

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