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frittersEasy
By Fred Plotkin
Published 2001
In Carnia the most commonly used fruit in fritters are apples, but I have also tastedfritters with pears, apricots, plums, peaches, and nectarines. In every case, the fruit being used is cut into a slice or chunk and then dipped in batter.
To make the batter, combine the yolks and 4 tablespoons/60 g sugar in a medium bowl. Add the milk, then the grappa, then the lemon zest, and the sultanas. Stir with a wooden spoon and gradually add the flour until you achieve a consistency that is creamy and uniform. The amount of flour is approximate, but your result should be a light- to medium-weight batter. Let it sit, covered, for at least