Saturday, March 24, 2007

Amaretti Fritters (Amaretti Fritti)

generous 1 cup all-purpose flour
1 egg, separated
1 tablespoon, brandy
1 tablespoon olive oil, plus extra for frying (hs note: I used a small saucepan and clarified butter for the fry part - frying one at a time)
7 ounces amaretti
2 tablespoons rum (hs note: I used more)
confectioner's sugar for dusting
Prepare a soft batter with the flour, egg yolk, brandy, olive oil and as much water as required (hs note: I used between 1/3-1/2 cup water) and let rest for one hour. Stiffly whisk the egg white in a grease-free bowl and fold into the batter. Soak the amaretti in the rum (hs note: I gave them a quick dunk in a small bowl of the rum), then dip them in the batter. Heat the oil for frying in a skillet, add the amaretti and cook until golden brown. Drain on paper towels and dust with confectioner's sugar.
Serves 4.