Ingredients:

100g fine polenta
150g plain flour
¼ cup caster sugar
1 teaspoon baking powder
sea salt to taste
150ml pouring cream
1 free range egg
1 teaspoon vanilla bean paste
110g fresh ricotta cheese
2 apples, grated on a box grater
Olive oil for deep frying (around 700 ml)

Cinnamon sugar:

100g caster sugar
1 teaspoon ground cinnamon

Serves: 4 - 6

Method:

In a large bowl combine the polenta, flour, sugar, baking powder and a pinch sea salt. Add in the cream, egg and vanilla and whisk until smooth.

Stand for 10 minutes to thicken slightly then stir through the ricotta and apple, leaving a few lumps of ricotta in the mixture.

Combine the cinnamon sugar ingredients in a bowl and set aside.

Heat the oil in a deep-sided pan or wok to 170 degrees. Carefully lower tablespoon sized dollops of the mixture into the oil. Cook in batches, turning occasionally for 3-4 minutes, or until golden.

Drain on kitchen paper and toss in the cinnamon sugar to lightly coat.

Serve while still warm.

Contributor: Cam