Mary Ann's Blog

Fat Tuesday Puffs

These ethereal little puffs of sweet dough filled with raisins and apples are a typical Venetian carnival food eaten on Martedi Grasso, Fat Tuesday but they are good anytime and the technique for making the dough is similar to that for cream puffs. I suggest you call in the family, your friends and neighbors to enjoy these as they are made, because they are at their best when eaten warm.

Fat Tuesday Puffs
Makes 7 to 8 dozen

Scant 1/2 cup cornstarch
1 cup unbleached all purpose flour
1-tablespoon baking powder
1 1/4 cups water
4 tablespoons unsalted butter, at room temperature
1/4-teaspoon salt
1/3-cup sugar
1-teaspoon cinnamon
1/4-teaspoon cloves
1-teaspoon vanilla
6 large eggs
2 Golden Delicious apples, cores, peeled, finely diced
2/3-cup raisins
4 to 6 cups Canola or sunflower oil for frying
Confectioners’ sugar for sprinkling

In a bowl sift together the cornstarch, flour, and baking powder.

Heat water, butter and salt in saucepan and bring to boil. Remove from heat and vigorously stir in flour mixture.

In a small bowl mix together the sugar, cinnamon and nutmeg and set aside.

Place pot back on heat and stir until batter comes away from sides. Remove from heat; add sugar mixture and vanilla. Add the eggs one at a time and stir vigorously to combine after each addition. Or use a hand held mixer.

Add apples and raisins.

Heat the oil in a deep fryer or heavy-duty pan to 375F.

Drop tablespoon size portions of the batter into the oil and fry until golden brown. Remove the puffs with a slotted spoon and drain them on absorbent paper.

When cool enough to handle but still warm transfer the puffs a few at a time to a bag with confectioner’s sugar, Close the bag and shake gently to coat the puffs in sugar.

Serve warm.

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