Frittelle De Corleone

Recipe Ingredients

1/4 cup	40g / 1.4oz	Raisins - golden
1/2 cup	118ml	Marsala or
1/2 cup	118ml	Sherry - sweet
1 cup	62g / 2.2oz	Flour - all purpose
1		Salt
2		Egg yolks (large)
1/2 cup	118ml	Milk
		Oil - vegetable
		Sugar - powdered

Recipe Instructions

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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