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.