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!
1 person made this
Makes: 25 fritters
30ml (2 tablespoons) Marsala wine
30g caster sugar
85g plain flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
1 sweet, firm apple, peeled, cored and diced
1 lemon, zested
peanut oil, for deep frying
icing sugar, for dusting
Directions Preparation:30min › Ready in:30min
Place sultanas in a bowl, pour over Marsala wine and leave to soak for about 10 minutes.
In a large bowl, beat egg and caster sugar together until pale and frothy then add flour and mix to make a thick batter. Mix in vanilla extract, baking powder and salt.
Drain off the Marsala wine from the sultanas then mix it into the batter. Stir in sultanas, apple and lemon zest until well combined.
Heat oil in a deep saucepan or wok until it reaches 180 degrees C.
Use a large spoon to scoop up some batter (making sure each scoop contains sultanas and apple) then 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 paper towel. Repeat with remaining batter.