| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Med02 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Virgin olive oil; for frying |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Spanish sparkling wine |
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
|
Jumbo egg whites |
| 4 |
lg |
Perfect peaches |
| 1/4 |
c |
Granulated sugar |
| 1 |
c |
Apricot jelly; warmed in saucepan |
| 1/2 |
c |
Almonds; finely chopped |
|
|
To a powder |
|
|
Juice of 1 lemon |
|
|
Powdered sugar; to garnish |
INSTRUCTIONS
Preheat oil to 375 degrees. In a large mixing bowl, whisk together flour,
sugar and sparkling wine. Stir in oil. Whisk whites to soft peaks and fold
gently into sparkling wine mixture and set aside. Peel peaches and cut into
1/2-inch thick wedges. Dip each peach into sugar and then dip into warm
jelly. Finally, dip each peach wedge into almond powder. When oil is ready,
dip prepped peach pieces into batter, drop into oil and cook until crisp
and light golden brown. Add lemon juice to remaining jelly and place into
bowl in center of service platter. Remove fritters to drain on paper towel,
dust with powdered sugar and serve warm. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B12 broadcast 06-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-23-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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