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corn meal fritters
Corn Meal Fritters/Fittelle di Polenta (using milk, sugar and butter; coated with breadcrumbs; dusted with sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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For fritters
1 cup milk
1 tablesoon sugar
dash of salt
1 tablespoon butter
1 egg yolk
1 teaspoon lemon rind, grated
1/2 cup sifted cornmeal

For coating
1 egg well beaten
1/4 cup breadcrumbs

Fat for frying

For dusting


Mix milk, sugar and salt in a double boiler and bring to a boil, then add corn meal slowly, stiring constantly.

Boil gently for 20 minutes, then remove from heat and stir in butter, egg yolk, and lemon rind.

Turn mixture onto a dampened board, spread about 1/2 inch thick, and let cool.

Cut into squares, dip in beaten egg, then breadcrumbs, and cook in deep fat until crisp.

Drain, then sprinkle with sugar.

Serve hot.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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