Apple and sultana fritters

Apple and sultana fritters

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About this recipe: 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!


Makes: 25 fritters

  • 50g sultanas
  • 30ml (2 tablespoons) Marsala wine
  • 1 egg
  • 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

Prep:30min  ›  Ready in:30min 

  1. Place sultanas in a bowl, pour over Marsala wine and leave to soak for about 10 minutes.
  2. 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.
  3. Drain off the Marsala wine from the sultanas; mix it into the batter. Stir in sultanas, apple and lemon zest until well combined.
  4. 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.
  5. Dust with icing sugar and serve.

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