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Lime Fritters with Lime Curd

Lime Fritters with Lime Curd

For a dessert that packs a punch try these fragrant fritters.

Lime Fritters with Lime Curd

Makes 24

 

Lime Curd

4 limes, juiced, finely grated zest

100g unsalted butter, cut into small pieces

¾ cup caster sugar

3 eggs, beaten

Lime Fritters

2 cups milk

1 cup cornflour

4 tbsp butter

¼ cup caster sugar

2 limes, finely grated zest

3 eggs

¼ cup plain flour

Rice bran oil, to fry

¼ cup icing sugar, to dust

 

To make lime curd, place lime juice and zest in a heatproof bowl set over a saucepan of gently simmering water. Take care not to let the bowl touch water.

Add butter and sugar. Stir well until sugar has dissolved and butter has melted. Strain beaten eggs through a sieve and add to mixture. Stir continuously over a medium heat for 20-25 minutes or until thick enough to coat the back of the spoon and hold a light ribbon trail. (Do not let it boil as it will curdle.) Remove pan from heat and immediately pour lime curd through a fine nylon sieve into a clean, warm jar. Set aside.

To make lime fritters, mix milk and cornflour in a medium saucepan until smooth. Add butter and bring to boil, stirring all the time, until mixture comes away from side of pan. Allow to cool slightly.

Add sugar, lime zest and eggs. Beat in flour. (Batter should be thick.)

Pour oil into a deep saucepan until 5cm deep. Heat until oil is smoking, then turn down slightly. Take teaspoonfuls of mixture and carefully drop into oil. Use a slotted spoon to turn them around to evenly brown. When fritters are golden brown and puffy, they are cooked. Carefully remove with slotted spoon and drain on paper towel.

Dust with icing sugar and serve with lime curd.

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