Hot lemon fritters with cinnamon sugar

Hot lemon fritters with cinnamon sugar

By
From
Moorish
Makes
6
Photographer
Mark Roper

These Spanish-inspired fritters are delicious on their own, or drizzled with maple syrup, or topped with a blob of whipped cream. They make a fine dessert, or you could try them instead of pancakes for a lazy weekend brunch.

Fritters

Ingredients

Quantity Ingredient
250ml milk
750g unsalted butter
1 tablespoon extra virgin olive oil
125g plain flour, sifted
2 lemons, finely grated zest
3 eggs
1 tablespoon honey
1 teaspoon orange-blossom water

Cinnamon sugar

Quantity Ingredient
1 teaspoon ground cinnamon
150g caster sugar
750ml vegetable oil

Method

  1. To make the fritters, put the milk, butter and olive oil into a saucepan and heat gently until the butter has completely melted. As soon as the liquid froths up, quickly tip in the flour and lemon zest, and beat well with a wooden spoon to incorporate into the liquid. Continue cooking over a low heat for a further 3–4 minutes, beating all the while, until the mixture is glossy and comes away from the sides of the pan in a smooth ball.
  2. Take the pan off the heat and add the eggs, one at a time, while beating the mixture well. Finally, add the honey and orange-blossom water. You will end up with a shiny smooth dough-like batter. Refrigerate the mixture for 2–3 hours, allowing it to stiffen and thicken.
  3. Heat the oil in a deep saucepan (or deep-fryer) to 180°C.
  4. To make the cinnamon sugar, combine the ingredients in a shallow dish.
  5. Carefully place teaspoon-sized blobs of the batter into the oil, and cook until golden brown and starting to split – this should only take a couple of minutes.
  6. Remove from the oil and drain on kitchen paper, then roll in the cinnamon sugar mixture. Eat immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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