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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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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 377
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