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
Citrus sugar
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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