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tortelli di San Giuseppe
Tortelli di San Giuseppe/ Fried Puffs (Italian sweet fritters using white flour and yellow cornmeal)
Originated from: Italy
Occasion: The Feast Day of Saint Joseph
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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2 cups sifted flour
1 teaspoon baking powder
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 egg, beaten
1/4 teaspoon salt
1/2 cup water
1/2 cup milk

Vegetable oil for deep frying
Confectioners' sugar


Sift the flour, baking powder, cornmeal and sugar into a bowl.

Mix in the egg, salt, water and milk; beat until very smooth.

Heat the oil to 370 degrees F.

Drop the mixture into it by the teaspoon.

Fry until puffed and browned. Don't crowd the pan.

Drain on absorbent paper.

Sprinkle with confectioners' sugar.

Serve hot or cold.



The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salt, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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