Just 4 u
1/4 Cup Raisins, golden
1/2 Cup Marsala OR 1/2 Cup Sherry
1 Cup Flour, all purpose
1 Pinch Salt
2 Large Egg yolks
1/2 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.
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