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Spirali alla Grappa

Posted 02/15/12 by ChefSnowball
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Views: 339
Venues: Bakery
On The Road: Tastes of the World
Wine Cellar
Categories: Desserts
Sub Categories: Other
Recipe Type: Holiday
Places: Italy
Keywords: pastry, fried, raspberry jam, grappa
1 2/3 cups all purpose flour
1/4 cup sugar
2 eggs, separated
1 shot plus 2-3 tablespoons grappa (brandy will work in a pinch)
4/5 cup milk
6 ounces raspberry jam
Oil for frying
Powdered sugar

Beat the yolks with the milk, sugar, grappa and flour; during this stage set your oil to heat too. Beat the whites to firm peaks and fold them into the mixture. Transfer the batter to a pastry bag with a fairly thin (1/4-inch, 0.5 cm) nozzle, and drip the batter directly into the hot oil, moving the bag so as to make spirals 4-6 inches (10-15 cm) in diameter (if you dont have a pastry bag use a funnel). The pot should be big enough to allow you to make 2-3 fritters at a time; fry them for a couple of minutes per side, and drain them on absorbent paper.

While youre frying the spirals, make the sauce by combining the jam with a shot of grappa and a shot of water, and heating the mixture gently over a low flame. Serve the spirals dusted with powdered sugar and lightly drizzled with the sauce -- three to four dusted spirals with several rivulets of sauce over them will be about right.

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