This is an Italian fritter from Piedmont. Made with Marsala-soaked sultanas and sweet apples, they are traditionally eaten during Carnival week that occurs just before Lent. Of course you can eat them any time of the year!
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Makes: 25 fritters
30ml (2 tablespoons) Marsala wine
30g caster sugar
85g plain flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
1 sweet, firm apple - peeled, cored and chopped
1 lemon zest
peanut oil for deep frying
icing sugar for dusting
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Method Prep:30min › Ready in:30min
Place sultanas in a bowl, pour over Marsala wine and leave to soak for about 10 minutes.
In a large bowl, beat egg and caster sugar together until pale and frothy; add flour and mix to make a thick batter. Mix in vanilla extract, baking powder and salt.
Drain off the Marsala wine from the sultanas; mix it into the batter. Stir in sultanas, apple and lemon zest until well combined.
Heat oil in a deep saucepan or wok until it reaches 180 C. Use a large spoon to scoop up some batter (making sure each scoop contains sultanas and apple); cook in hot oil, a few fritters at a time, flipping them over when they turn golden brown on one side and cooking for one more minute. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining batter.