Spanish choux pastry fritters filled with a Zespri® SunGold Kiwifruit cream

​Required time: 1 hour + extra time to chill cream

Serves 4



  • 100g water
  • 50g milk
  • 15g white sugar
  • 1 pinch of salt
  • 20g butter
  • 10g orange blossom water
  • Grated zest of ½ a lemon
  • 100g plain flour
  • 5g bicarbonate of soda
  • 1 egg
  • Olive oil
  • Icing sugar for dusting (optional)


  • 500g peeled Zespri® SunGold Kiwifruit
  • 120g icing sugar


  • Place the peeled and chopped kiwifruit and the sugar into a saucepan. Simmer on a low heat for 30 minutes, making sure that the mixture doesn’t stick to the bottom of the pan. Blend and, once cooled, let chill in the fridge. Fill a nozzled piping bag with the mixture.
  • In a bowl, mix together the flour, bicarbonate of soda, salt and lemon zest.
  • Gently heat the liquid ingredients together with the butter and sugar until the sugar has dissolved. Add the flour mixture, raise the heat slightly and stir with a wooden spoon until it becomes a smooth dough that comes away easily from the sides of the pan. Let cool, add the egg and stir vigorously until thoroughly mixed into the dough.
  • Heat a generous amount of olive oil in a deep frying pan. Using a couple of teaspoons, scoop up portions of the dough and place them in the hot oil, slowly and one by one, until the surface of the oil is filled.
  • Turn the fritters gently so that they brown on all sides and place on paper towels to soak up the excess oil.
  • Make a small snip in each fritter with some scissors and, with the piping bag, fill with the kiwifruit cream.
  • Dust with icing sugar, if desired.


Don’t fry the fritters in oil that is either too cold, as the fritters will absorb too much oil; or excessively hot, as this could cause them to cook on the outside but not on the inside. This is the real trick of the recipe.

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