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Sweet Pasta Fritters

Italian.Chef's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Eggs 2
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Rum 3 Tablespoon
  Sweet white wine 4 Tablespoon, chilled
  Powdered sugar/Honey 1 Teaspoon
  Oil 2 Cup (32 tbs) (For Frying)
  Butter 1⁄4 Cup (4 tbs) (Very Soft For Hand Mixing, Cold And In Small Pieces For Food Processor)
Directions

Place flour on a wooden board and make a well in the center.
Break eggs into well and beat lightly with a fork.
Add butter, granulated sugar, rum and wine.
Mix thoroughly with eggs.
Using your hands, gradually add flour starting from inside of well and work into a ball.
If using a food processor, place flour, eggs, butter, sugar and rum in processor.
Using a metal blade, process until ingredients are blended.
Add wine and process until dough forms a ball.
Wrap dough in waxed paper and refrigerate 20 to 25 minutes.
Roll out dough 1/8 inch thick.
Using a pastry wheel or a sharp knife, cut dough into strips 3/4 inch wide and 6 or 7 inches long.
Tie strips into bows.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower pasta bows a few at a time into hot oil.
Turn bows.
When golden brown on both sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained bows on a platter and dust generously with powdered sugar, or drizzle with honey.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer

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