INGREDIENTS

INSTRUCTIONS

Heat olive oil to 350F. Carefully drop Cream Puff Pastry batter, by
tablespoonfuls, into hot oil, using finger or another spoon to dislodge
dough. Fry small batches or oil will cool off and fritters will be soggy.
Fritters will urn themselves over (as bottom of fritter cooks it expands
and becomes lighter than top, which keeps fritters turning). If fritters
don't turn, turn with spoon. Fritters should almost triple in volume. When
fritters are golden brown, remove with slotted spoon to dish lined with
paper towels to drain excess, oil.
Or tear open fritters and fill with Ricotta Filling and dust with powdered
sugar. Serve immediately. Fritters are best hot; they do not keep well and
cannot be reheated successfully. Heap on plate and serve. Makes about 25
fritters.
Note. Fritters may be eaten unfilled. After frying, simply dust fritters
generously with powdered sugar.
For cream puff pastry Place water, butter and sugar in heavy saucepan and
bring to boil over high heat. Add flour all at once, lower heat, and stir
vigorously with wooden spoon until batter makes soft cohesive mass that
does not stick to sides of saucepan. Keep stirring batter over low heat
about 2 minutes. When dough is quite cohesive and maintains ball shape as
you spin it around pan, remove pan from heat.
Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1
egg at time, beating in thoroughly. Batter should be firm enough to stand
up in peaks. More eggs will increase fluffiness. Do not make dough too sot.
Dough must hold shape readily when pushed around with spoon. Before adding
last egg, test batter in hot oil.
Dough is best used just after making. Dough can be stored, covered, in
refrigerator up to 2 days. Let dough come slowly to room temperature before
using and rebet dough.
For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla,
fruit and nuts in bowl and mix well. Whip cream until thick and fold into
other ingredients in bowl. Filling can be made up to 1 day ahead and stored
in refrigerator.
In his book "The Food of Southern Italy," Carlo Middione writes that there
is a dish "without which no Southern Italian could live: Sfinci di San
Giuseppe." As the name implies, the fritters, filled with ricotta, are
traditionally served on St. Joseph's Day. But they're so delicious they
make good eating any day of the year.
Per serving: 4896 Calories (kcal); 505g Total Fat; (91% calories from fat);
19g Protein; 90g Carbohydrate; 539mg Cholesterol; 1664mg Sodium Food
Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 100 Fat;
2 1/2 Other Carbohydrates
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