Frittelle - Italian Fritters with Grappa

• 2 cups (475 ml) all purpose flour
• 1/4 cup (60 ml) superfine sugar
• a pinch of salt
• 1/2 cup (125 ml) of dry white wine
• 5 tbsp (70 ml) of grappa or a liqueur of choice
• 2 tbsp (30 ml) unsalted butter, melted
• 2 egg yolks, beaten
• 3 egg whites
• LOTS of oil for deep frying
• superfine sugar for dusting

1. Put the flour in a bowl with the sugar and the salt, and stir in the white wine, grappa, melted butter and egg yolks, to make a batter.
2. Heat the oil in a deep-fat fryer or a deep heavy pan to 385 degrees (200 C.), so that it is waiting and ready.
3. Beat the egg whites until stiff and fold these into the batter.
4. Twist the bottom of a pastry bag fitted with a wide nozzle (so the batter doesn't pour straight through) and pour the batter into the pastry bag.
5. Standing well back, incase the fat spits, squeeze small quantities of the batter ino the sizzling fat--You are going to try and make a "squiggly" shape like a coil of rope, so move the pastry bag in a circular motion as you squeeze it.
6. Fry in batches of about 6-8 at most.
7. Scoop out the fritters as soon as they are crisp and brown, drain on paper toweling and sprinkle with the sugar.
8. Serve hot for the utmost treat!
9. !

flour, sugar, salt, white wine, grappa, unsalted butter, egg yolks, egg whites, lots, sugar

Taken from online-cookbook.com/goto/cook/rpage/000E5C (may not work)