Save to your scrapbook
Cinnamon & vanilla fritters
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 18 - 20
500g tub Lindahls Natural Kvarg
2 Waitrose British Blacktail Medium Free Range Eggs, beaten
2 tsp vanilla bean paste
65g caster sugar
100g plain flour
Oil, for deep frying
1½ tsp ground cinnamon
Maple syrup, to serve (optional)
1. Mix together the quark, eggs, vanilla, 25g sugar and the flour. Chill until needed.
2. Heat the oil to 180°C in a deep fat fryer or large heavy based saucepan. Using 2 dessert spoons, mould a spoonful into a rough egg shape and lower into the hot fat. Fry 5 at a time for 2–3 minutes until a deep golden colour, turning half way through.
3. Mix the remaining sugar with the cinnamon and place in a deep plate. Remove the fritters from the oil and place on kitchen paper to drain, then, while still warm, toss in the cinnamon sugar. Serve warm, sprinkled with more of the remaining cinnamon sugar and drizzled with maple syrup if using.
Typical values per serving:
For 18 excluding syrup
This recipe was first published in May 2018.
Average user rating