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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