recipes for every season

Apple and Walnut Petulla with Cinnamon Honey

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Makes about 14 · Medium · 35 minutes

Ingredients

For the petulla
250g plain flour
2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp caster sugar
200g Greek yoghurt
1 large egg
2-3 tbsp milk, if needed
Neutral oil, for shallow-frying

For the apples
2 eating apples, peeled, cored and diced
15g butter
1/2 tsp ground cinnamon
1 tbsp light brown sugar
2 tbsp water
30g toasted walnuts, chopped

For the honey
4 tbsp runny honey
1/2 tsp ground cinnamon
Finely grated zest of 1/2 orange
Pinch of salt

Method

1. Melt the butter in a frying pan. Add the apples, cinnamon, brown sugar and water. Cook 6-8 minutes until soft and caramelised, stir in the walnuts.
2. Mix the honey, cinnamon, orange zest and salt in a small bowl.
3. Combine the flour, baking powder, bicarbonate of soda, salt and sugar. Whisk the yoghurt and egg separately, fold into the dry ingredients.
4. The dough should be very soft and sticky. Add a little milk if too firm.
5. Pour neutral oil into a deep frying pan to a depth of about 2cm. Heat to 170-175C.
6. Carefully lower heaped teaspoons of dough into the oil, cooking only four or five at a time.
7. Fry about 2 minutes per side until puffed, golden and cooked through. Drain on kitchen paper.
8. Serve warm, topped with the caramelised apples, walnuts and cinnamon honey.