- serves 8 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 200 g full-fat ricotta
- 2 eggs
- 2 tbsp caster sugar
- 1 apple, coarsely grated
- 1 tbsp marsala or rum
- 2 tbsp sultanas
- 1 tsp vanilla extract
- a pinch of cinnamon
- 1 lemon (or orange), finely zested
- 200 g self-raising flour
- vegetable oil, for frying
- icing sugar or caster sugar, to serve
Instructions
- In a large bowl, whisk together the ricotta, eggs and sugar until smooth. Stir in the grated apple, marsala, sultanas, vanilla, cinnamon and citrus zest and then add in the flour and mix until no flour remains in the bowl. Do not over mix the batter.
- Heat the oil for frying in a large saucepan (or deep-fryer) to 170˚C and spoon heaped tablespoons of the batter into the oil. Fry the frittelle in batches to avoid overcrowding the pan.
- Cook for 2 minutes on each side, or until golden and cooked through. Drain on paper towel. Dust the apple and ricotta frittelle with icing sugar or roll in sugar and serve warm.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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