FRITELLE DI CORLEONE

We used to make these as a side dish for something in the restaurant years ago. I wandered over to the line and tasted them and omg! I HAD TO have the recipe. These can be served as a dessert but we added some fresh rosemary and bacon to it, to serve as a savory. So here it is....

FRITELLE DI CORLEONE 6 SERVINGS (fritters)

1/4C. golden raisins

1/2c. marsala or sweet sherry ( must have this!)

1c. all purpose flour

Pinch of salt

2 egg yolks

1/2c. milk

1 tsp. finely chopped rosemary

1/4lb. bacon, fried and crumbled

Vegetable oil for frying

Powdered sugar

Soak raisins in Marsala. Fry bacon till crisp, drain and cool, crumble. Chop rosemary, fine. Drain raisins, reserving wine. Put flour and salt in mixing bowl. Add rosemary and bacon and stir to coat. Blend in wine, milk and egg yolks till smooth and thick and creamy. In a lg. skillet, heat 1in. of oil to 375degrees. Using about 3tb. of batter for each fritter, spoon batter into oil, do not crowd. Fry till golden, turning once, 4-5 min. Drain on paper towels: repeat with rest of batter . Dust with powdered sugar and serve hot.