Recipe - Frittelle De Corleone

One fourth cup Raisins, golden
One half cup Marsala OR
One half cup Sherry, sweet
1 cup Flour, all purpose
1 pn Salt
2 lg Egg yolks
One half cup Milk
Oil, vegetable
Sugar, powdered

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/mmgcny.zip