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Frittelle - Italian Fritters with Grappa
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Light on the inside and crunchy on the outside of these delectible fritters.

S. Chokel

Serves/Makes:20 small individual fritters

  • 2 cups (475 ml) all purpose flour
  • 1/4 cup (60 ml) superfine sugar
  • a pinch of salt
  • 1/2 cup (125 ml) of dry white wine
  • 5 tbsp (70 ml) of grappa or a liqueur of choice
  • 2 tbsp (30 ml) unsalted butter, melted
  • 2 egg yolks, beaten
  • 3 egg whites
  • LOTS of oil for deep frying
  • superfine sugar for dusting
  • Put the flour in a bowl with the sugar and the salt, and stir in the white wine, grappa, melted butter and egg yolks, to make a batter.
  • Heat the oil in a deep-fat fryer or a deep heavy pan to 385 degrees (200 C.), so that it is waiting and ready.
  • Beat the egg whites until stiff and fold these into the batter.
  • Twist the bottom of a pastry bag fitted with a wide nozzle (so the batter doesn't pour straight through) and pour the batter into the pastry bag.
  • Standing well back, incase the fat spits, squeeze small quantities of the batter ino the sizzling fat--You are going to try and make a "squiggly" shape like a coil of rope, so move the pastry bag in a circular motion as you squeeze it.
  • Fry in batches of about 6-8 at most.
  • Scoop out the fritters as soon as they are crisp and brown, drain on paper toweling and sprinkle with the sugar.
  • Serve hot for the utmost treat!!
Note 1: My husband likes me to pipe in some Bavarian Cream with a swirl of raspberry coulis for a touch of the berry's flavor or a rich buttercream filling.

Note 2: BE CAREFUL when making these around children or teenagers, they require your full attention.. both the fritters and the kids. Someone could be seriously hurt!

Note3: I like to use Frangelico (Hazelnut Liqueur) and stuff them with buttercream and ground hazelnuts and then rolled into powdered sugar for Christmas.

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