CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Vegetables |
Italian |
Desserts, Italian, Masterchefs, New york, Cd |
6 |
Servings |
INGREDIENTS
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 |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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