Julia Busuttil Nishimura's apple and ricotta frittelle

Yeast-free apple and ricotta frittelle.
Yeast-free apple and ricotta frittelle. Photo: William Meppem

Traditionally eaten during Carnevale in Italy, these frittelle spiked with cinnamon, marsala and lemon, are irresistible any time of the year. They are incredibly light thanks to the ricotta, and since yeast is not needed here they come together within minutes. I've added sultanas to the batter, which add a lovely sweetness, but raisins or currants could be used instead. And a tablespoon of marsala is another good addition, if you have it.

Ingredients

200g full-fat ricotta

2 eggs

2 tbsp castor sugar

1 apple, coarsely grated

2 tbsp sultanas

1 tsp vanilla extract

pinch cinnamon

zest of 1 lemon

200g self-raising flour

vegetable oil, for frying

icing sugar, to dust

Cost breakdown

Full fat ricotta $3.44

Eggs $0.75

Apples $0.49

Sultanas $0.20

Vanilla extract $0.74

Cinnamon $0.01

Lemons $0.83

Total $6.46

Method

1. In a large bowl, whisk together the ricotta, eggs and sugar until smooth. Stir in the grated apple, sultanas, vanilla, cinnamon and lemon and then add in the flour and mix until just combined. The batter needn't be perfectly smooth. But it should be mixed well enough so no flour remains in the bowl.

2. Heat oil in a large saucepan or deep-fryer to 170C and spoon heaped tablespoons of the batter into the oil. Fry the frittelle in batches to avoid overcrowding the pan. Cook for 2 minutes on each side or until golden and cooked through. Drain on paper towel. Dust with icing sugar and serve warm.

Also try: Julia Busuttil Nishimura's pantry spaghetti

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