Fritters with Grappa

To make these fritters you need a piping bag with a wide nozzle. The secret of success is plenty of fat to fry the fritters in. Excellent for an afternoon snack among friends.


  • 200 g (7 oz) flour
  • 60 g (2 oz) caster sugar
  • a pinch of salt
  • 85 ml (3 fl oz) dry white wine
  • 5 tablespoons grappa or a liqueur
  • 30 (1 oz) unsalted butter, melted
  • 2 yolks, beaten
  • 3 egg whites
  • oil for deep frying
  • caster sugar for dusting


Put the flour in a bowl with the sugar and salt, and stir in the white wine, grappa, melted butter and egg yolks, to make a batter. Heat the oil in a deep-fat fryer to 195°C (385°F), so that it is waiting ready.

Whisk the egg whites until stiff and fold these into the batter. Twist the bottom of a piping bag fitted with a wide nozzle (so that the batter doesn't pour straight through) and pour the batter into it.

Standing well back, in case the fat spits, squeeze small quantities of the batter into the sizzling fat – you are aiming for a squiggly shape rather like a coil of a rope, so move the piping bag in a circular motion as you squeeze. Fry in batches of about 6 or 8. Scoop out the fritters as soon as they are crisp and brown, drain on kitchen paper and sprinkle with the sugar. Serve hot.