Vanilla Fritters with Zabaglione


Preparation info

  • Difficulty


  • For Approximately



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This recipe is for those who know Oof well and want to make him happy, for it is his favourite dessert.


  • 60 g (2 oz/½ stick) butter
  • 250 ml (9 fl oz/1 cup) white wine or water
  • 1 tbsp sugar
  • approx. 4 tsp vanilla sugar
  • zest of 1 lemon
  • pinch of salt
  • 250 g (8 oz/1⅔ cups) plain (all-purpose) flour
  • 4 eggs, separated
  • 1 × zabaglione recipe

And also

  • generous oil for deep-frying
  • icing (confectioner’s) sugar


Melt the butter with the wine in a saucepan, add the sugar, vanilla sugar, lemon zest and salt.

Remove the pan from the heat and stir in the flour with a wooden spoon. Return the pan briefly to the heat and stir into a smooth batter. Remove the pan from the heat again and, using a hand blender, fold in the egg yolks one by one.

Beat the egg whites with a pinch of salt in another bowl until stiff and carefully spoon the foam into the batter. Heat the oil in a deep pan.

Grease 2 coffee spoons with oil and scoop small balls from the batter, which you immediately slide into the hot oil. Fry the fritters for a few minutes until golden brown and cooked. Turn halfway through. Always fry small quantities.

Allow to drain on kitchen paper.

Serve the fritters on a large tray and dust with icing sugar or caster (superfine) sugar.

Serve with the zabaglione in a bowl as a dip.