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Name: Frittelle De Corleone
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Sherry, sweet; 1/4 c Raisins, golden; Sugar, powdered; 1 pn Salt; Oil, vegetable; 1/2 c Marsala OR; 1 c Flour, all purpose; 2 lg Egg yolks; 1/2 c milk

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INGREDIENTS

1/2 c Sherry, sweet
1/4 c Raisins, golden
Sugar, powdered
1 pn Salt
Oil, vegetable
1/2 c Marsala OR
1 c Flour, all purpose
2 lg Egg yolks
1/2 c milk

Servings

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 Yorks 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

NOTES

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Frittelle De Corleone

1/2 c Sherry, sweet
1/4 c Raisins, golden
 Sugar, powdered
1 pn Salt
 Oil, vegetable
1/2 c Marsala OR
1 c Flour, all purpose
2 lg Egg yolks
1/2 c milk

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 Yorks 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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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 6 Servings

Calories: 377
Calories from Fat: 116 (31%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.1g
Cholesterol 559.8mg		172 %
Sodium 25.6mg		1 %
Potassium 144.1mg		4 %
Total Carbohydrate 54g		16 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 52.7g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 377

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