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How to make it

  • In a large bowl beat the eggs with the sugar until light and fluffy
  • Add the flour, olive oil, Brandy, salt, vanilla and lemon peel.
  • Mix with a wooden spoon until blended
  • Heat the oil in a large deep pot for deep frying
  • Drop by teaspoons of the butter mixture into the hot oil
  • Use 2 teaspoons to achieve the round shape of the fritter
  • The fritters Will puff up, so fry only a few at a time.
  • When golden brown transfer to paper towels with slotted spoon and dust with icing sugar.
  • This recipe was given to me by my aunt a long time ago.
  • This will make anywhere from 6 to 18 to 24 fritters depending how big or small you make them. They keep well for about one week in a tightly closed container. They do not freeze well.

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