Lemon custard fritters
160ml each milk and single cream
Finely grated rind and juice of 1 lemon
3 egg yolks
65g caster sugar
20g plain flour, plus extra for dusting
50g firm ricotta, finely crumbled
20g glacé lemon or glacé orange, diced
Vegetable oil, for deep frying
1 star anise
Seeds of 1 cardamom pod
150g caster sugar
Finely grated rind of 1 lemon
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 mins, then remove from heat, whisk in juice, and stir in ricotta and glacé fruit.
Transfer to a 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 (about a 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 mins).
Drain briefly on paper towels, toss in spiced sugar and serve hot.