Italian Carnival Fritters

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 6 tablespoons butter
• 1/4 cup sugar
• 2 large eggs
• 1/4 cup brandy or 1/4 cup amaretto
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 3 cups olive oil
• powdered sugar, for dusting

Recipe

• 1 using electric mixer, beat the butter and sugar in a large bowl till fluffy.
• 2 beat in the eggs and brandy.
• 3 beat in the salt.
• 4 add the flour and beat until blended.
• 5 transfer the dough to a lightly floured work surface and knead until a soft dough forms.
• 6 form the dough into a ball.divide the dough into 4 equal pieces.shape the dough pieces into balls.wrap the dough balls with plastic wrap and refrigerate 30 minutes.
• 7 working with 1 dough ball at a time, roll the dough ball into a 12 inch diameter round.
• 8 (the dough should be very thin and almost transparent).using a fluted pastry cutter, trim the edges to form a square shape.cut the dough into 1-inch strips.cut each strip in half crosswise to form 5-inch long strips.
• 9 gently stretch the strip so that you have enough dough to tie a bow.repeat with the remaining dough strips.gather the dough scraps, then reroll and cut them to make additional.
• 10 line a baking sheet with paper towels.heat the oil in a large heavy frying pan over medium heat to 375 degreesf.working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total.using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil.
• 11 while still hot, dust generously with powdered sugar and serve.
• 12 store in airtight container at room temperature.