Fathers Day Fritters

(makes 45-50 fritters)

When we first started to make these for the San Guiseppe holiday (Italian Fathers Day, March 19), we didnt have an electric mixer, so Aunt LAnda and Aunt Anna- La Spezina- were put to work beating the dough by hand. They were very relieved when I started taking the dough to the pastry shop of some friends, and I liked the new system, too. I’d dawdle and talk to customers, barely making it back in time to fry the fritters for dessert.

  • 1 cup water
  • 6 eggs, at room temperature
  • Pinch of salt
  • ½ cup of granulated sugar
  • ¾ cup sweet butter
  • Vegetable oil, for frying
  • 1 ½ cups plus 2 tablespoons sifted flour
  • ¼ cup confectioners sugar

Place the water, salt and butter in a medium saucepan over medium heat. When the butter melts, add the flour all at once, and lower the heat. Mix the dough rapidly until a ball forms. It will be very stiff. Remove from the heat and let cool slightly.

Place the dough in the bowl of an electric mixer, and beat in the eggs, one at a time, until they are well incorporated. The batter should be thick, shiny, and smooth. Mix in 1 tablespoon of the granulated sugar. Stir the batter for 5 minutes.

Fill a large sauté pan or saucepan one third full with the vegetable oil and heat it to 375 degrees. In batches, spoon scant tablespoons of the batter into the hot oil. Mix the frittelle regularly to help them puff up. When the frittelle are evenly browned, after 2 or 3 minutes, remove them with a slotted spoon and drain on paper towels.

Mix the remaining granulated sugar with the confectioners sugar and dust the frittelle. These are great with Moscato, a sweet sparkling wine from Piedmont.