Sweet Pasta Fritters Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/4 cup butter, very soft for hand mixing, cold and in small pieces for food processor | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Rum | 3 Tablespoon | |
| Sweet white wine | 4 Tablespoon, chilled | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Powdered sugar or honey | ||
Directions
Place flour on a wooden board and make a well in the center.
Break eggs into well and beat lightly with a fork.
Add butter, granulated sugar, rum and wine.
Mix thoroughly with eggs.
Using your hands, gradually add flour starting from inside of well and work into a ball.
If using a food processor, place flour, eggs, butter, sugar and rum in processor.
Using a metal blade, process until ingredients are blended.
Add wine and process until dough forms a ball.
Wrap dough in waxed paper and refrigerate 20 to 25 minutes.
Roll out dough 1/8 inch thick.
Using a pastry wheel or a sharp knife, cut dough into strips 3/4 inch wide and 6 or 7 inches long.
Tie strips into bows.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower pasta bows a few at a time into hot oil.
Turn bows.
When golden brown on both sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained bows on a platter and dust generously with powdered sugar, or drizzle with honey.
Break eggs into well and beat lightly with a fork.
Add butter, granulated sugar, rum and wine.
Mix thoroughly with eggs.
Using your hands, gradually add flour starting from inside of well and work into a ball.
If using a food processor, place flour, eggs, butter, sugar and rum in processor.
Using a metal blade, process until ingredients are blended.
Add wine and process until dough forms a ball.
Wrap dough in waxed paper and refrigerate 20 to 25 minutes.
Roll out dough 1/8 inch thick.
Using a pastry wheel or a sharp knife, cut dough into strips 3/4 inch wide and 6 or 7 inches long.
Tie strips into bows.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower pasta bows a few at a time into hot oil.
Turn bows.
When golden brown on both sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained bows on a platter and dust generously with powdered sugar, or drizzle with honey.
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