Venetian Favette
"This recipe makes quite a few favette, but it works well sizing it down to half, too. They are traditionally (and delicious) fried, of course, but if you have troubles with deep-frying, you can try and bake them. Those in the pictures are baked and just as lovely...."
INGREDIENTS
•
6 eggs
•
6 Tbsp white granulated sugar
•
2/3 cup unsalted butter, melted
•
4 Tbsp grappa or anise licor (optional)
•
2/3 cup hot water
•
2/3 cup warm milk
•
1/2 lemon, zest and juice
•
1 Tbsp baking powder
•
4 cups all-purpose flour (about 500 gr)
•
Vegetable oil or lard, for frying
•
Granulated sugar or icing sugar, for dusting
Comments & Reviews
Just A Pinch Sweepstakes