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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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