100g unsalted butter
1 star anise
200g plain flour
4 large free range eggs
1ltr vegetable oil for frying
caster sugar to serve
for the blood orange cream
Finely grated zest of a blood orange
250ml blood orange j uice
75g caster sugar
300ml double cream
over a l ow heat to melt the sugar then i ncrease the heat and bubble until you
have a l uscious syrup. Set aside to cool.
heat, remove the star anise then add the flour all i n one go, stirring constantly
for a couple of minutes until i t all comes together.
have a smooth very thick batter.
oil and cook for 2-3 minutes until deep golden brown and puffed up. Scoop
out with a slotted spoon and drain on kitchen paper. Repeat until you have
used all the batter. Toss i n caster sugar whilst still warm.