Recipe courtesy of Michaela Rosenthal
Total:
42 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Lemon Curd Cream:

Directions

Sift together the flour, salt, baking powder, cinnamon, ginger and sugar; set aside.

In a large mixing bowl, beat together the egg and milk on low speed. Stir in the dry ingredients.

Peel, core and chop apples. Toss the apples and dates with lemon juice and fold into the batter.

Heat oil to 365 degrees F in an electric skillet (oil should be 1/4-inch deep).

Drop batter by heaping spoonfuls into skillet, patting each fritter down a bit (2 1/2 to 3 inches or so in diameter). Fry until golden brown on each side, about 3 minutes. Drain on a paper towels (keep fritters warm) and repeat until all batter has been used.

To make Lemon Curd Cream, whisk together the cream, lemon curd and sugar until slightly thick.

To serve, arrange fritters on a heated platter, drizzle with lemon curd ream, and sprinkle with candied ginger.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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