Maribels honey milk fritters

For an indulgent dessert try Martin Blunos's deep-fried fritters, deliciously flavoured with honey, vanilla and lemon zest
By Martin Blunos
Maribels honey milk fritters
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus 1-2 hrs setting
  • Effort: medium



  • 100 g cornflour
  • 1 litres full-fat milk
  • 1 pinches salt
  • 150 g clear honey
  • 25 g unsalted butter
  • 3 lemons, strips of zest, pith removed
  • 1 vanilla pods, split lengthways
  • 4 large eggs, plus extra beaten egg for coating
  • 250 ml vegetable oil, for deep frying
  • 1 pinches ground cinnamon, for dusting
  • 1 tbsp caster sugar, for dusting
  • 1 handfuls raspberries, to serve


1. Place the cornflour, milk, salt, honey, butter, lemon zest, vanilla pod and eggs in a heavy-based saucepan. 2. Mix well and bring to the boil, stirring constantly. Boil for 2-3 minutes, stirring constantly to prevent any lumps forming. 3. Remove and discard the lemon zest strips and the vanilla pod, Strain the mixture and pour into a tray. 4. Cool and refrigerate until set, around 1-2 hours. Turn out the mixture and cut into cubes. Dust the cubes in corn flour then coat in beaten egg. 5. Heat the vegetable oil for deep-frying in a large saucepan or a deep fat-fryer until it reaches 170ºC. 6. Deep-fry the cubes in batches until golden, draining each batch on kitchen paper. 7. Dust the freshly-fried fritters with cinnamon and caster sugar and serve at once with raspberries

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