353649 Fri Dec 22 03:33:09 -0800 2006 8 31 Home Cooking 0 2121614 My Sicilian grandmother used to make a fried pastry for New Year's Eve. Her recipe is a bit sketchy and yields approximately 12 dozen. It contains ricotta, flour, sugar, rum, eggs and milk and are deep fried. She used an ice cream scoop to drop the batter into oil. Before serving they get dusted with powdered sugar. She called them snowballs. Ring a bell with anyone?? Fri Dec 22 03:33:09 -0800 2006 27715 shindiganna 1 2123655 Ricotta Fritters with Rosewater 15 ounes ricotta well drained 3 ounces Sugar 3 ounces flour 4 ounces amaretti cookes 2 extra large eggs 1 extra large egg Grated peel of a lemon 1 teaspoon rosewater or rum to cook the fritters 1 cup flour 3 larges eggs 1 cup very fine plain bread crumbs, lighty toasted 3 cups oil 1/2 corn 1/2 sunflower to serve powered sugar Place ricotta in a bowl, ad sugar and the flour and mix well.Crumble the amaretti cookies and add to the bowlalong with the eggs and egg yolk, grated peel of the lemon and the rosewateror rum:mix well with a wooden spoon to form a very smooth and thick batter. Using a tablespoons of the mixture, form into individuals ball and lightly flour them light beat the eggs in a bowl , and spread out the bread crumbs on a board. Heat the oil to 375 degress, dip each ball in the beaten egg then the bread crumbs, fry until golden transfer balls to a serving platter lined with papper towels . When all the frittetrs are fried . remove the paper towels ans Sprinkle with the powered sugar. Serve hot Fri Dec 22 23:17:50 -0800 2006 2121614 11512 FAL 1 2123663 Enjoy, is this what you are looking for. Anthony Fri Dec 22 23:20:13 -0800 2006 2121614 11512 FAL 2 2124031 If the original poster doesn't make it, I will! It sounds lovely. Sat Dec 23 02:55:55 -0800 2006 2123663 40486 Cinnamon 1 2124521 Shindiganna Merry Christmas to you and your family. BTW I have another fritter recpie. If this is not the one you are looking for. Had to go to the book for this one Sat Dec 23 13:04:14 -0800 2006 2121614 11512 FAL 1 2125975 Hi Anthony... Merry Christmas the fritter recipe looks very good. Interesting to add the amaretti and bread crumbs. Where did you find it? Sun Dec 24 05:11:38 -0800 2006 2121614 27715 shindiganna 1 2126218 It a a cook book author named Giuliano Bugialli FOODS OF SICILY HE IS A FEW OF HIS OTHER BOOK BUGIALLI ON PASTA (ONE OF THE BEST BOOKS. USEDIT SO MUCH IT FELL APART) FOOD OF iTALY FOOD OF NAPLES FINE ART OF ITALIAN COOKING FOOD OF TUSCANY BUGIALLI ITALY CLASSIC TECHNIQUE OF ITALIAN COOKING Sun Dec 24 12:42:18 -0800 2006 2121614 11512 FAL 1 2126541 Mary Taylor Simeti has the following recipe for "Varcocchini" (Ricotta Apricots) in her magnificent book on Sicilian Food, Pomp and Sustenance. makes 4 dozen 4 cups ricotta (1 3/4 lbs) 3/4 cups sugar 1 1/2 cups flour 4 eggs 1/4 teaspoon vanilla extract vegetable oil for frying basically, you make a smooth batter of the above (which could be flavored easily with rum- yum!) and deep fry, covering with powdered or superfine sugar. Hope this helps pg Sun Dec 24 17:35:08 -0800 2006 2121614 47270 Peter G 1 2126785 hey pg... this is more of what I remember. And the description 'ricotta apricots' is what they look like... Thanks! Sun Dec 24 20:26:38 -0800 2006 2121614 27715 shindiganna