Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love? A dusting of citrus-scented sugar makes these beauties taste even better, but you could simply dust with icing sugar instead if you prefer
Ingredients
Method
Main
1.Combine polenta, flour, sugar, baking powder
and a pinch of salt in a bowl, then add cream,
egg and vanilla and whisk until smooth. Stand
for 5 minutes to thicken slightly, then stir in ricotta
and apple, making sure you don’t break up the
ricotta too much – you want little lumps dispersed
throughout the mixture.
2.For citrus sugar, combine ingredients in a bowl
and set aside.
3.Heat oil in a saucepan to 170C. Add rough
tablespoonfuls of mixture to oil in batches
(be careful, hot oil will spit) and deep-fry, turning
occasionally, until golden brown and cooked
through (2-3 minutes). Drain briefly on paper
towels, toss in citrus sugar to coat and serve hot.
Drink Suggestion: Fruity sparkling prosecco. Drink suggestion by Max Allen
Notes
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