300g small grapefruit (approx 2)
juice of 1 grapefruit
juice of 1 orange
¼ cup (60ml) Campari
440g caster sugar
1 cinnamon quill
3 eggs
110g caster sugar plus 220g extra for sugar coating
finely grated zest and juice of 1 grapefruit
250g ricotta cheese
375g plain flour
2 teaspoons baking powder
1-2 tablespoons milk
vegetable oil, for frying
½ teaspoon ground cinnamon

View all recipes here


2.To make the marmalade, slice the grapefruit into 3mm-thick rounds, then cut each round, like a pizza, into 8 pieces.
3.Put all the ingredients into a saucepan over a medium-high heat and bring to a simmer, stirring to dissolve the sugar.
4.Cook for 35-40 minutes, or until reduced and the grapefruit is transparent. Transfer to a jar to cool.
6.Whisk the eggs, sugar, grapefruit zest and juice and ricotta in a bowl.
7.Add the flour and baking powder. Fold to combine.
8.Add enough milk to loosen the mixture slightly – it should be the consistency of scone mixture.
9.Half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
10.In four batches, roll tablespoons of mixture between wet hands and deep-fry, turning halfway, for 3-4 minutes or until golden and crisp.
11.Remove with a slotted spoon and drain on paper towels.
12.Combine the extra sugar and the cinnamon in a bowl.
13.Add the bombolini and toss to coat.
14.Serve the bombolini halved with marmalade alongside to spoon over.

Recipes & photography Samantha Parish

Leave a Reply

Your email address will not be published.