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See below ingredients and instructions of the recipe
1/4 c Raisins, golden 2 lg Egg yolks
1/2 c Marsala OR 1/2 c Milk
1/2 c Sherry, sweet Oil, vegetable
1 c Flour, all purpose Sugar, powdered
1 pn Salt
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
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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