Apple & Berry Fritters with Lemon Balm Sugar and Raspberry Drizzle

Prep: 10 mins

Cook: 5 mins

Apple & Berry Fritters with Lemon Balm Sugar and Raspberry Drizzle

This is ideal for a special breakfast or brunch and whilst you might think of them as a treat, they are also packed with fruit! Cinnamon sugar is also a delicious alternative to the lemonbalm

For the lemonbalm sugar

10 lemon balm leaves, roughly chopped

4 tbsp caster sugar

For the raspberry drizzle

100g raspberries

2 tbsp icing sugar

½ lemon, zest only

4 tbsp water

For the fritters

100g assorted berries (blueberries, strawberries, blackberries are best - raspberries don’t work

so well)

1 granny smith apple, finely diced

70g butter

150ml water

160g plain flour

½ tsp ground cinnamon

A pinch of nutmeg

3 eggs, beaten

To make the sugar:

Grind the lemon balm leaves and sugar together in a pestle and mortar, spoon into a small bowl and set aside.

For the drizzle:

Place the raspberries and icing sugar into a small blender and puree until smooth, stir in the lemon zest and water. Pour into the small jug, ready to serve.

For the fritters:

Combine the butter and water together in a medium saucepan and bring to the boil. Remove from the heat.

Add the cinnamon and nutmeg to the flour.

And add all these dry ingredients to the butter / water mix. Begin to whisk until the mixture comes away from the sides of the saucepan. Cool for about 4 minutes before adding the beaten eggs, a little at a time, whisking until a glossy mixture forms. If you feel the batter is too thick, add a tablespoon or two of cold water and mix well.

Stir in the berries and diced apple.

To cook the fritters:

Heat about 1 litre of rapeseed oil in a medium sized saucepan. Test a small amount of the mix to see if the oil is ready.

Then carefully drop about 4 to 6 tablespoonfuls of mixture in the hot oil.

Cook for 2 to 3 minutes or until golden, they will float to the top. Turn once to ensure that they are golden all over.

To serve:

Use a slotted spoon to lift the fritters out of the saucepan and place onto kitchen paper to drain.

Transfer onto a pretty platter, add the berries to the base of the platter and arrange more fruit over the fritters.

Spoon over the raspberry drizzle, sprinkle over some of the lemon balm sugar and dust with icing sugar. Serve immediately.

Serves
4

Preparation Time
10 minutes

Cooking Time
5 minutes