Happy Monday everybody! Only one day till Mardi Gras and I am so late this year. One of the many viruses around in this period, knocked me out and I had neither the desire nor the strength to devote myself to cooking, if not for mere sustenance … However, over the weekend I felt much better, therefore I did prepare something very easy but delectable! It took me only a few minutes to make the Apple and Mascarpone Fritters. The batter is put together using a hand whip and a spatula or wooden spoon, nothing more. In a few steps and a handful of minutes, you will have Apple and Mascarpone Fritters that melt in your mouth and that will please young and old. If you are not a vegetarian or vegan, I recommend frying the Apple and Mascarpone Fritters in lard, which can be found in all well-stocked supermarkets, to obtain dry and light fritters. Lard is made up of larger molecules than oil, so it does not penetrate into the food, allowing really good frying. Once a year we can do it! Obviously, if you cannot or do not want to use lard, it will be fine to use a vegetable oil like peanut oil or a light olive oil. Keep the oil hot but not boiling, so you won’t burn the fritters outside, leaving them raw in the middle. The ideal temperature is around 170°C. In short friends, in order to eat a delicious fritter that is also easy to digest, you need to follow a few simple rules, but I assure you that it is truly worth it!
Happy Mardi Gras to all and see you at my next recipe,
Apple and mascarpone fritters
Delicious apple fritters made with mascarpone, perfect for Mardi Gras
- 1 egg
- 100 gr sugar
- 100 gr mascarpone
- 250 gr all purpous flour
- 1 teaspoon baking powder
- 100 ml milk
- 1 apple, cut into small cubes
- peanut oil for frying
- sugar and ground cinnamon to need (for rolling the fritters)
Whip the egg with the sugar until the mixture is light yellow and fluffy.
Incorporate the softened mascarpone.
Add the flour and the baking powder and mix well.
Add the milk to soften the batter and for last, incorporate the apples cut into small cubes. You should obtain a rather dense batter.
Heat the lard or oil. It should be hot but not boiling, in order to cook the fritters evenly, even inside.
Using a teaspoon, pour some batter into the hot lard (or oil), stirring often, until the fritters are fluffy and golden. Fry only a few fritters at a time.
Drain the fritters and put them to dry on paper towels.
Put a few tablespoons of sugar in a bowl and add cinnamon to taste.
Roll the fritters in the sugar and cinnamon mixture while they are still warm and place them on a tray.
Fried foods are best eaten the same day they are made. These fritters remain delicious even the day after, if well preserved. Place them on a tray and cover with plastic wrap.
Also try these other fritter recipes for Mardi Gras