Lemon custard fritters

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 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


  • 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.