Tags:
Frypan Desserts | Sweets | Chocolate Cakes | Bread | Biscuits | Pastries

You will need:

  • 2 cups plain flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, whisked
  • 1 cup milk
  • 40g butter, melted
  • Zest of 2 lemons

BERRY COMPOTE

  • 450g frozen raspberries
  • ¼ cup lemon juice
  • 1 Tbsp sugar
  • 1 tsp vanilla extract

TO SERVE

  • 250g mascarpone
  • 1 Tbsp soft icing sugar mixture
  • Fresh mint for garnish
  • 1 tsp vanilla extract

Let's make it:

Step 1:

For the berry compote - Add all ingredients to a bowl and fold through until well combined.

Step 2:

Pre-heat the Sunbeam DiamondForce™ Frypan to MIN/MED. Cook the compote for 2 minutes, stirring continually. Remove from the frypan, place in a bowl and refrigerate until required.

Step 3:

For the fritters – fold together the dry ingredients in a medium bowl, pour in the combined eggs, milk, butter, and lemon zest. Mix using a spoon until just combined, do not over mix.

Step 4:

Pre-heat the Sunbeam DiamondForce™ Frypan to MIN/MED. Using two dessert spoons, dollop 6 spoonsful of mixture into the frypan. Cook for approximately 3 minutes, tun over and cook a further 3 minutes or until the fritters are firm to the touch and golden brown. Remove from pan.

Step 5:

Repeat the same process with the remaining fritter mix.

Step 6:

To serve – place two fritters on a serving plate, place a dollop of mascarpone on the center of the fritters and then ladle a serving of the berry compote over the mascarpone and the fritters.

Step 7:

Garnish with a sprinkling of icing sugar and fresh mint.

Cook's Tip:

For those with an extra sweet tooth, add icing sugar on top to serve.