Frittelle de corleone
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Frittelle de corleone
  Italian    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19033. Report a problem with this recipe.
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      Title: Frittelle de corleone
 Categories: Desserts, Italian, Masterchefs, New york, Cd
      Yield: 6 Servings
    1/4 c  Raisins, golden
    1/2 c  Marsala OR
    1/2 c  Sherry, sweet
      1 c  Flour, all purpose
      1 pn Salt
      2 lg Egg yolks
    1/2 c  Milk
           Oil, vegetable
           Sugar, powdered
       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.

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Recipe ID 19033 (Apr 03, 2005)

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