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Title: Frittelle De Corleone
Categories: Desserts, Italian
Yield: 6 servings
1/4 c Raisins, golden 2 lg Egg yolks
1/2 c Marsala OR 1/2 c Milk
1/2 c Sherry, sweet Oil, vegetable
1 c Flour, all purpose Sugar, powdered
1 pn Salt
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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