2 eggs
3 tablespoons sugar
1 tablespoon olive oil
2 tablespoons Brandy
1/3 teaspoon salt
Peel of lemon, grated
3/4 cup flour

Shortening for deep frying
Confectioners' sugar

Cream eggs and sugar.

Blend in oil and Brandy, salt, grated lemon peel and flour.

Drop mixture in hot fat 1/2 teaspoon at a time.

Fry a few at a time over medium-high flame until golden and puffy.

Remove to absorbent paper.

Serve hot, sprinkled with confectioners' sugar.

Serves 4-6.

The recipe in this entry was taken from "Simple Italian Cookery" by Edna Beilenson. It was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cook book is available at ww.archive.org.... Photo: Mary Melfi.

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