Father's Day Fritters

Father's Day Fritters

Click Here To Purchase Diary of a Tuscan Chef 1 cup water
Pinch of salt
3/4 cup sweet butter
1 1/2 cups plus 2 tablespoons sifted flour
6 eggs, at room temperature
1/2 cup granulated sugar
Vegetable oil, for frying
1/4 cup confectioners' sugar

Place the water, salt, and butter in a medium saucepan over medium heat. When the butter melts, add the flour all at once, and lower the heat. Mix the dough rapidly until a ball forms. It will be very stiff. Remove from the heat and let cool slightly.

Place the dough in the bowl of an electric mixer, and beat in the eggs, one at a time, until they are well incorporated. The batter should be thick, shiny, and smooth. Mix in 1 tablespoon of the granulated sugar. Stir the batter for 5 minutes.

Fill a large sauté or saucepan one third full with the vegetable oil and heat it to 375°. In batches, spoon scant tablespoons of the batter into the hot oil. Mix the frittelle regularly to help them puff up. When the frittelle are evenly browned, after 2 or 3 minutes, remove them with a slotted spoon and drain on paper towels.

Mix the remaining granulated sugar with the confectioners' sugar and dust the frittelle. These are great with Moscato, a sweet sparkling wine from Piedmont.

Excerpted from DIARY OF A TUSCAN CHEF by Cesare Casella Copyright© 1998 by Cesare Casella & Eileen Daspin. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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