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SFINCI DI SAN GIUSEPPE (St. Joseph's Day Frit

SFINCI DI SAN GIUSEPPE (St. Joseph's Day Frit is built on Celestino Drago, Ricotta Los Angeles Restaurant, Olive Oil, Powdered Sugar Cream Puff Pastry, and Vanilla. Serves 2. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Celestino Drago
• 1 lb
• 1/4 cup
• 1 qt
• 1/3 cup
• 1 tsp
• 1 cup
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1 cup
• 1/4 cup
• 4

Method (preview)

1. 1

   Heat olive oil to 350 degrees.

2. 2

   Fry small batches or oil will cool off and fritters will be soggy.

3. 3

   Fritters will urn themselves over (as bottom of fritter cooks it expands and becomes lighter than top, which keeps fritters turning).

4. 4

   If fritters don't turn, turn with spoon.

5. 5

   Fritters should almost triple in volume.

6. 6

   When fritters are golden brown, remove with slotted spoon to dish lined with paper towels to drain excess, oil.

7. 7

   Or tear open fritters and fill with Ricotta Filling and dust with powdered sugar.

8. 8

   Serve immediately.

9. 9

   Heap on plate and serve.

10. 10

    For cream puff pastry Place water, butter and sugar in heavy saucepan and bring to boil over high heat.

11. 11

    Add flour all at once, lower heat, and stir vigorously with wooden spoon until batter makes soft cohesive mass that does not stick to sides of saucepan.

12. 12

    Keep stirring batter over low heat about 2 minutes.

13. 13

    When dough is quite cohesive and maintains ball shape as you spin it around pan, remove pan from heat.

14. 14

    Transfer mass of dough to bowl to cool about 10 minutes.

15. 15

    When tepid, add 1 egg at time, beating in thoroughly.

16. 16

    Batter should be firm enough to stand up in peaks.

17. 17

    More eggs will increase fluffiness.

18. 18

    Do not make dough too sot.

19. 19

    Dough must hold shape readily when pushed around with spoon. Before adding last egg, test batter in hot oil.

20. 20

    For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla, fruit and nuts in bowl and mix well.

21. 21

    Whip cream until thick and fold into other ingredients in bowl.

22. 22

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