Friscêu Cö Zebibbo e Pinoli

Name: Friscêu Cö Zebibbo e Pinoli (Raisin—Pine Nut Fritters)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 1 cup/110 g mixed brown and golden raisins (sultanas); 4 cups/450 g unbleached flour; confectioner’s sugar or vanilla-scented confectioner’s sugar (optional); Extravirgin olive oil or peanut or canola oil; ½ cup/115 ml* warm whole milk; 2½ teaspoons (1 package)/6 g active dry yeast; 2 tablespoons/15 g pinoli; 1½ cups/235 ml tepid water; ½ cup/115 ml Marsala; 1 tablespoon granulated sugar; 1 grated lemon peel or 2 tablespoons minced candied lemon peel; 1 large egg

Raisin—Pine Nut Fritters

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Ingredients

½ cup/115 ml* warm whole milk
2½ teaspoons (

Europe
Italy
Dessert
Vegetarian
Mediterranean
Liguria

Method

Place the warm milk in a large mixing bowl, add the yeast, and leave for 15 minutes so that the yeast may activate. Add the flour, egg, water, Marsala, and granulated sugar. Combine the ingredients using a wooden spoon so that you make a very soft, slightly liquidy batter. Cover the bowl with a damp cloth and set aside for 1 hour. Then stir in the lemon peel, pinoli, and raisins, and com