Difference between revisions of "Frigolini Fritti"
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== Description == | == Description == | ||
Italian fried strawberries | Italian fried strawberries | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
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* [[powdered sugar]] | * [[powdered sugar]] | ||
| − | == | + | == Procedures == |
# Mix the sugar with the liqueur, and add the berries. | # Mix the sugar with the liqueur, and add the berries. | ||
# Mix well, and let sit for about one hour. | # Mix well, and let sit for about one hour. | ||
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# Drain on paper towels, sprinkle with powdered sugar, and serve. | # Drain on paper towels, sprinkle with powdered sugar, and serve. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Strawberry Recipes]] | [[Category:Strawberry Recipes]] | ||
[[Category:Liqueur Recipes]] | [[Category:Liqueur Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Brandy Recipes]] | [[Category:Brandy Recipes]] | ||
Latest revision as of 20:19, 13 July 2012
Description
Italian fried strawberries From "Catsrecipes Y-Group"[1]
Ingredients
- 1 pound ripe strawberries and cleaned
- ½ cup sugar
- ½ cup sweet liqueur (any)
- ⅓ cup all-purpose flour
- 1 egg
- 1 egg white
- 2 tablespoons soft unsalted butter
- milk
- ¼ cup brandy
- powdered sugar
Procedures
- Mix the sugar with the liqueur, and add the berries.
- Mix well, and let sit for about one hour.
- In a bowl, mix together the flour and butter.
- Add the egg, and brandy.
- Add enough milk to make a smooth batter.
- Beat the egg white until stiff, and then fold this into the batter.
- Heat the oil to 375°F.
- Dip the berries into the batter, and fry until golden.
- Drain on paper towels, sprinkle with powdered sugar, and serve.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
