This recipe is for those who know Oof well and want to make him happy, for it is his favourite dessert.
Melt the butter with the wine in a saucepan, add the sugar, vanilla sugar, lemon zest and salt.
Remove the pan from the heat and stir in the flour with a wooden spoon. Return the pan briefly to the heat and stir into a smooth batter. Remove the pan from the heat again and, using a hand blender, fold in the egg yolks one by one.
Beat the egg whites with
Grease 2 coffee spoons with oil and scoop small balls from the batter, which you immediately slide into the hot oil. Fry the fritters for a few minutes until golden brown and cooked. Turn halfway through. Always fry small quantities.
Allow to drain on kitchen paper.
Serve the fritters on a large tray and dust with icing sugar or caster (superfine) sugar.
Serve with the zabaglione in a bowl as a dip.
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