Ingredients
6 eggs
8 ounces sugar
6 ounces vegetable oil
36 ounces flour
2 1/2 teaspoons Magic baking powder
Finely grated zest of 1 large lemon
1 1/2 ounces dark rum
1 1/2 teaspoons vanilla
Oil for deep frying
Topping
Icing sugar
Directions
Mix eggs and sugar.
Add vegetable oil.
Add lemon zest, rum and vanilla.
Mix Magic baking powder with the flour.
Gradually add the flour to the mixture so that you have a nice soft dough (should have the consistency of a gnocchi dough).
Divide the dough into 2 or 3 parts.
Form the parts of dough into large balls.
Process one dough ball at a time (to avoid drying out the dough).
Cut out a chunk of dough from the first part (about 2 inches).
Roll out the chunk of dough with a rolling pin on a floured wooden board -- shouldn't be too thin (1/8 of an inch) or too thick (1/4 of an inch) but somewhere in between.
With a serrated pastry cutter cut out large strips -- about 1 1/2 inches wide and 6 to 8 inches long (The strips don't have to be uniform in size, but they shouldn't be too long or too thick).
Fold over each strip and then form a circle with the strip, making sure the serrated sides are facing outwards when shaping the fritter.
Press the bottom strip of the folded strip together, then the top ones.
[Left over dough strips can either be rolled and re-shaped or they can be cut into rectangles and slits can be made into the dough using a serrated pastry cutter. The rectangular strips can then be pulled a little so that they look a touch like triangles.]
Heat up the oil.
Fry the "guanti" a few at a time, turning over, until golden (Should not be brown).
Remove and place on absorbent paper.
Cool.
Before serving dust with icing sugar.
Notes
Mrs. Angela Giulione notes that "guandi" were made in her town for the Christmas holidays. She was kind enough to show her daughter-in-law, Pauline Fresco, and Mary Melfi, Pauline's cousin, how to do them. If done right, the taste of this sweet fritter from Campania is exquisite. Photo: Mary Melfi |
