Sweet Pasta Fritters
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|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)|
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.
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.