Frittelle de corleone

6 servings

Ingredients

Quantity Ingredient
¼ cup Raisins, golden
½ cup Marsala OR
½ cup Sherry, sweet
1 cup Flour, all purpose
1 pinch Salt
2 larges Egg yolks
½ cup Milk
Oil, vegetable
Sugar, powdered

Directions

Soak the raisins in Marsala for 30 minutes.

Drain the raisins, reserving the wine. Put the flour and salt into a mixing bowl. Stirring very gently with a wooden spoon, gradually blend in the wine until smooth. Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce.

In a large skillet, heat 1 inch of oil to 375 F. Using about 3 tablespoons for each fritter, spoon batter into the oil; DO NOT CROWD. Fry the batter until golden, turning once, 4 to 5 minutes.

Drain on paper towels; repeat with remaining batter. Dust with powdered sugar and serve hot.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

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