Recipe: Puffed Tortelli (Tortelli di Carnevale) (Italian cookies fried in olive oil)

PUFFED TORTELLI (TORTELLI DI CARNEVALE)

1 cup water
Pinch of salt
8 ounces butter
8 ounces all-purpose flour
4 eggs, separated
Grated zest of I lemon
1/4 cup sugar
Olive oil, for frying
3 tablespoons confectioner's sugar

Bring 1 cup of water to a boil in a small saucepan. Add salt and butter, When the butter is melted, turn the heat off and add the flour all at once. Mix well with spoon.

Turn on the heat again and cook, stirring constantly, for 10 minutes or until mixture separates from the sides of the pan and begins to sizzle.

Turn the heat off let cool. When the mixture has cooled, beat the egg yolks into the batter, one at a time Add the lemon zest and the sugar. Mix well.

Beat the whites until stiff. Fold them into the batter. Let stand for 1 hour.

Heat a good quantity of oil.

Drop the batter by the spoonful into the oil. The resulting tortelli will swell. If there is enough oil they turn by themselves. Once cooked, drain on absorbent paper and keep in a warm place.

Arrange the tortelli into a pyramid on a napkin-lined serving dish. Sprinkle with confectioner's sugar and serve.

Makes 6 servings
Source: Italian Cuisine by Tony May