‘FRITTELLE DI CILIEGIE’ (CHERRY FRITTERS)

INGREDIENTS: (Makes 24) 200g plain flour; 3tsp baking powder; 120g sugar; Zest of 1 lemon; 1 egg; 180ml full-cream milk; Splash of Alchermes or rum (optional); 200g fresh cherries, pitted and roughly chopped; Vegetable oil, for frying; Salt

METHOD:

1. Place the flour, baking powder, two tablespoons of the sugar, the lemon zest and a pinch of salt in a mixing bowl. Stir briefly, then add the egg and milk, whisking until you have a smooth batter. Add the Alchermes and stir through the cherries. Place the rest of the sugar in a shallow bowl.

2. Pour enough oil into a small/ medium saucepan so that the fritters can float. Heat over a medium heat to 160° C

(320°F), or until a cube of white bread dropped in turns golden brown in about 15 seconds.

3. Give the batter a stir, then drop a tablespoon of batter into the oil and fry evenly, turning to cover all sides, until deep golden brown, (about two-and-a-half to three minutes). They will puff-up into walnut-sized fritters. Cook several at a time, in batches. Transfer to a wire rack lined with paper towels to drain the oil for a moment, before rolling the fritters – still hot – in the sugar. These are best eaten warm, right away.

NOTE: These fritters should be fried slowly, so they cook all the way through. Sacrifice the first two fritters by looking inside to ensure they are cooked through to the centre. Scoop out any drops of batter from the oil before they burn, and replenish the oil about halfway through.