LEMON CUSTARD FRITTERS

Prep time 15 mins Cooking time 30 mins Serves 6-8

INGREDIENTS

160ml each milk and single cream

Finely grated rind and juice of 1 lemon

3 egg yolks

65g caster sugar

20g cornflour

20g plain flour, plus extra for dusting

50g firm ricotta, finely crumbled 20g glacé lemon or glacé orange, diced Vegetable oil, for deep frying SPICED SUGAR

1 star anise

Seeds of 1 cardamom pod 150g caster sugar

Finely grated rind of 1 lemon

METHOD

Bring milk, cream and rind to a simmer in a saucepan over medium-high heat. Whisk yolks, sugar, cornflour and flour in a bowl to combine (this will be quite a dry mixture), then, whisking continuously, add hot cream mixture. Return to pan and whisk continuously until thick and smooth, 3-4 minutes, then remove from heat, whisk in juice, and stir in ricotta and glacé fruit. Transfer toa container, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (3-4 hours; custard can be made up to 2 days ahead).

For spiced sugar, dry-roast star anise and cardamom seeds in a small pan over medium-high heat until fragrant (30 seconds to 1 minute), then finely grind with a mortar and pestle and combine in a bowl with sugar and rind.

Heat oil in a large saucepan to 180C. Spoon rough tablespoons of custard into flour in a bowl, dust to coat, then deep-fry in batches, turning occasionally, until golden brown (1-2 minutes). Drain briefly on paper towels, toss in spiced sugar and serve hot.