Ingredients:
200 g raspberries
120 g flour
1 sachet yeast powder
2 tablespoons of sugar
2 eggs
3 tablespoons of water
1 small glass of raspberry flavored grappa
oil for frying
icing sugar
salt
Preparation:
Wash and drain the raspberries; sieve the flour into a bowl with the yeast and salt: gradually stir in two egg yolks beaten together with the water and fold in the egg whites that have been whipped to a froth with a pinch of salt and the grappa. Add the raspberries and pour spoonfuls of the mixture into boiling oil. When the fritters turn golden brown, remove them with a skimmer and dry them on kitchen paper. Serve them dusted with icing sugar.
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