Apple and sultana fritters

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    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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