Title: Frittelle De Corleone
Categories: Dessert Italian Newyork
Yield: 6 Servings

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

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