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Tag Archives: Italian
I have been trying to write a post for the past couple days. One that would reflect on 2011 and wrap it up tightly; something special to share with each of you. The words are on the tip of my tongue, but I cannot seem to get them on paper so to speak. I think I need to continue reflexing these last few hours; absorb the rest of the minutes and then breath.
In the meantime, I am going to share the last post of 2011 with you all. Something slightly sweet, and slightly tangy. Festive and bubbly. Worth making and toasting a new year with the ones you love.
We spent most of this month drinking bottles of champagne. Oh MY, does that make it sound as if we have a problem? We were playing around (i.e.. developing recipes) with assorted alcohol and champagne for a champagne cocktail series that Maggie is hosting this week and decided to make a few extras to share with you. All the champagne cocktails were favorites but this one we really took a liking too.
 
Aperol – are you familiar with it? If not, here is a little history on a favorite around our house. Aperol is an Italian aperitif that was created in 1919 by the Barbieri brothers in Padova, Italy. It is known for it’s signature orange color and bittersweet taste. I love how the tang lingers on the back of my tongue. The recipe for Aperol has not changed since the early days; it is still made with a select list of ingredients including sweet and bitter oranges and other herbs and roots. As well it is still a secret recipe! I love that, in the early days, it was being marketed as a liqueur for folks interested in keeping lean and fit thanks to the low alcohol content. Today it is a classic aperitif that is enjoyed by many, including us.
We usually enjoy Aperol on ice with a wedge or twist of orange, while cooking dinner or on a hot summer day. This time we decided to play around with using it in cocktails. The champagne added a nice sweetness to the bittersweet taste, and the bubbles were just plain fun. It kind of reminded us of a bubbly Negroni. I am pretty sure this will be served as a pre-dinner drink at many of our upcoming cocktail parties!
Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man. ~Benjamin Franklin
We wish each of you a safe New Years Eve and a New Year filled with Joy!
Denise & Lenny
Recipe: Aperol Champagne Cocktail
- 1 oz aperol
- champagne
- lime swirl, for garnish
In a champagne glass add the aperol. Top off with champagne. Garnish with a lime swirl. Serve. Drink.
We love mushrooms and any excuse to include them in a meal is a bonus around our house! I mean, think about it, mushrooms are one of the most versatile veggies out there. They are great in just about everything from baked eggs, all the way down to hearty vegetarian entrees.
I love eating bruschetta, from savory to sweet, they are a great little bite to serve guests. My friend Tracy, makes some pretty rock’n bruschetta; check out her butternut squash ones as well Strawberry and Goat Cheese. I was dying to make the strawberry recipe all summer, but never got a chance. Next year!
For those of you who are not familiar with bruschetta, you should be, as it is a simple recipe to have on hand for last minute appetizers or even a snack. Bruschetta dates back to 15th century Italy and is served as an antipasto. It was meant as a way to salvage old bread. It is roasted bread that has been rubbed down with fresh garlic, olive oil, salt and pepper. The toppings can be very creative from traditional chopped tomatoes, all the way down to mushrooms. Just use your imagination.
Couple weeks ago I needed to make an impromptu appetizer, and wanted to use what I had in the house. After all, it was impromptu. My ingredient list was sparse as I only had some mushrooms, a day old baguette, and a few staples in the pantry. I decided bruschetta it was.
I sauteed a portabello and oyster mushrooms with a little minced shallot, garlic, and fresh thyme. Very simple; very classic. Before serving I deglazed the pan with a high quality balsamic and then tossed the mushrooms with the reduction, before topping each little toasted piece of baguette. It was perfect served along side a glass of bubbly.
This recipe was also developed for the Mushroom Channel.
Recipe: Mushroom Bruschetta
- 1 portobello mushroom, stem removed, and cut into small pieces
- handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
- 1 small garlic cloves, minced
- 2 tablespoons olive oil
- black pepper, to taste
- 1 tablespoon fresh thyme leaves
- 1/4 cup high quality balsamic vinegar
- 1 baguette sliced thinly
- olive oil
- 2 large garlic cloves to rub over the baguette
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
Last week was crazy. Kind of a blur. It was a bit more exciting than a normal week, as we got to do a live web-cast for Hugh Jackman. Yep, that is right, that hunky guy Hugh Jackman. Ladies, he is just as sexy in person as he is on screen. I was gitty, and Lenny put up with it. I was a lucky girl last week. This week promises to be a bit more relaxed, and I am looking forward to having a chance to spend some time cooking, and Lenny is looking forward to eating!
I am always looking for easy, and delicious recipes to have on hand for those busy weeks. I was inspired to make Piadine, after spotting it in the February issue of Gourmet Traveller. After making it a couple times last week, and realizing how easy it is, I have decided to add it to our “Back to the Basics” category.
Piadine is an Italian flat-bread that originated from the Romagna area of Italy. It is so easy. I mean, why didn’t I discover this sooner. It is made with flour, water, and some sort of fat, then grilled over hot coals. The texture is slightly crispy, and it is lightly smoky. This recipe makes enough for three Piadine crusts; we cooked one, and put the remainder into the freezer. Will be perfect, when we need another late night, delicious meal.
I wanted to keep this meal vegetarian, for Meatless Monday. I followed the recipe, and marinated some zucchini ribbons in olive oil, garlic, and chilies, and then topped the warm, crusty Piadine with the mixture, as well I added some fresh mozzarella, while it was still on the grill. I did not keep the Piadine on the grill too long, as I did not want the thin crust to burn; I just wanted the zucchini and mozzarella to get a light smoky scent. It was so good. Light, flavorful, and filling. Makes the perfect vegetarian meal. Piadine is also perfect served as a cracker, along side a bowl of hummus or white bean dip.
Have you ever made Piadine? If so, how do you like to serve it?
What you need:
- 3 1/2 cups 00 flour
- 1 stick butter, cold, and cut into chunks
- 200 ml hot water
- olive oil for brushing
- 200 grams fresh mozzarella, torn into pieces
- 3 zucchini, thinly sliced
- 120 ml extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 small serrano chili, thinly sliced
- 1/2 meyer lemon, juiced
What you need to do
In a food processor, add the flour, and butter; pulse until the crumbly. With the food processor running, add the water; continue mixing until smooth, about 3 minutes. Remove from the food processor, and knead for a couple minutes; set aside. Using a vegetable peeler, make “ribbons” of the zucchini, by running the peeler down each zucchini, until you have pieces that resemble ribbons. Preheat a large grill pan, drizzle in a little olive oil, and then pan grill the ribbon slices over medium heat, until tender and golden, about 2 – 3 minutes per each side. Put into a large mixing bowl, and continue grilling all of the zucchini ribbons. Heat olive oil in the same pan over medium heat, add the garlic, and the chili, cook to infuse, about 2 minutes, remove from heat, add the lemon juice, season with salt, and pour over the zucchini ribbons. Preheat the grill. Divide the dough into 4 pieces, and working with one piece at a time, roll out into a rough rectangle, about 1/4″ thick. Brush both sides with olive oil. Put onto a hot grill, turning once; 3 minutes each side. Just before removing from the grill, top with the marinated zucchini, and torn mozzarella. Heat for a minute, then remove from the grill. Serve. Eat.
If you like this recipe, check these out:
Piadine on Jamie Oliver
Sweet Piadine
I do some of my best menu planning on the train ride home from the office everyday. My mind is whirling a million miles a minute, tossing around ingredients, what is available, what is at home; even what the weather is like plays into the final decision. The other night it was a cold and rainy night, perfect for something hot, bubbly and cheesy. I was feeling ambitious, when I came home at 5pm and decided to tackle making eggplant Parmesan. Whew! Could I do it? Dinner on the table by 730pm, the same night?
I have not made this classic Italian and vegetarian dish in quit some time, as the words rolled off my lips, I knew a certain someone would be more then happy as he loves this dish. Lucky for me and for you, this recipe is pretty simple and you can have it on the table, within a couple hours, with a little planning beforehand. Timing is everything with this recipe. If you follow the order I have written, it will be a snap and the steps just kind of flow. And, yes, I did have dinner on the table by 730pm, the same night; and, it was wonderful!
Recipe: Eggplant Parmesan
1 recipe of basic tomato sauce
1 medium eggplant, cut into circles, about 1/8″ – 1/4″
2 1/4 cups whole wheat panko
1 1/2 cups grated parmesan cheese
2 cups flour
handful parsley, minced
4 eggs
5 tablespoons milk or heavy cream
fresh mozzarella, I used a container of the small cheese balls, then cut each into quarters.
fresh basil
kosher salt
black pepper
olive oil
Heat oven to 425. Cut the eggplant and put into a colander, in the sink. Sprinkle, heavy handed, with kosher salt. Toss to mix it up. Let sit, for 30 minutes; this is enough time to get the tomato sauce going and to mix up the breading stages. In a shallow bowl mix the panko, 1 cup of the parmesan cheese, parsley and season to taste with salt and pepper. In another shallow bowl beat the eggs with the milk or heavy cream, until mixed. In another shallow bowl, season the flour with salt and pepper. Set all three bowls aside. When 30 minutes it up, take a paper towel and gently wipe the salt off of the eggplant. DO NOT RINSE – eggplant are like a sponge and will become water logged. Heat about a 1/2″ of olive oil in a frying pan, over low medium heat, about a 4 on my stove. Do not burn the oil. Coat a slice of eggplant with the flour, shake off excess; dip in the egg mixture, evenly on both sides; coat with the breadcrumb mixture. Gently add to the heated olive oil. I do not add more then 4 slices at a time into the frying pan. I keep the heat at about 4, which is a very low medium heat. Cook until the slices are golden brown, about 2 – 3 minutes per side. Remove the eggplant and place on paper towels, to remove excess oil. Repeat the process until all of the eggplant is used.
In a medium sized baking dish, put a thin layer of sauce, then a layer of eggplant, somewhat snug. Then tuck a basil leave between each eggplant slice, sprinkle with some of the mozzarella, drizzle some of the sauce over the top; repeat this process until you have used all of the eggplant.
Your last layer, should be sauce; then sprinkle the remaining parmesan cheese over the top. Bake for 35 – 45 minutes, until bubbling. Each oven varies, be sure to check after 30 minutes. You do not want the cheese to become to dark, just golden. Serve. Eat.
I make two versions of this basic tomato sauce; a winter version and a summer version. Today you get the winter version. I like to make a big batch of this when we are going to enjoy a nice pasta dish or maybe make a lasagna. There is just enough for the recipe at hand as well as a little extra to keep in the freezer for those lazy night dinners. It is simple to make, takes less then an hour and is delicious.
Recipe: Basic Tomato Sauce (Winter Version)
2 cans 28oz diced tomotoes
8 cloves garlic, finely minced
1 yellow onion, finely minced
3 tablespoons olive oil
pinch dried chili pepper
kosher salt, to taste (about 3 teaspoons for our taste-buds)
In a dutch oven, add the olive oil, and gently heat on medium heat. Add the onion, stir, and cook until soft; about 10 minutes. Add the garlic, stir, and cook for 3 minutes. Add the chili pepper, stir. Add the tomatoes, stir, and then season with kosher salt. Over low heat, simmer until thick, about 30 minutes. If you would like a smoother sauce, you can let the sauce cool and then put through a food processor. Serve with your favorite pasta or use in your favorite Italian recipe such as lasagna, stuffed manicotti, parmesan; the options are endless. Serve. Eat.
I believe *smile* our summer may be here. I found figs this weekend. And I found an abundance of heirloom tomatoes. LOVE IT! We snacked on bowls of fresh figs all weekend and we had heirlooms two ways – baked with a sprinkling of garlic and thyme and this gorgeous salad. The salad was a meal all by itself when you add a nice loaf of bread, a little asiago and a summery glass of wine.
Who does not love a good a caprese salad? We tend to have it very often during our short lived tomato season. I love the juicy sweet tomatoes nestled between fresh mozzarella with a sprinkle of basil and a drizzle of good olive oil, nothing says “summer” like this. I wanted to make the salad less formal, in honor of the very hot day we were having – definitely a reason to celebrate a bounty of summer passion. So I roughly cut an abundance (I over bought *huge*) of heirlooms in all colors from orange to green, I like pretty food. Then I torn fresh pieces of mozzarella into bite size pieces and tossed it all together with a little red onion, fresh basil and a good drizzle of good olive oil and aged balsamic. Perfect!
Recipe: Rough Caprese Salad
heirloom tomatoes
basil
red onion
fresh mozzarella
drizzle good quality olive oil
drizzle good quality balsamic vinegar
sprinkle of salt & pepper
Roughly chop your tomatoes put into a bowl. Using all of the passion you have tear up the mozzarella into bite size pieces, add to the bowl. Add small basil leaves, as much as you like, we like a lot. Mince the red onion into small pieces and add to the bowl. Drizzle over the olive oil and balsamic vinegar to taste. Sprinkle with salt and pepper. Gently toss, just enough to mix the flavors. Serve. Eat.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
We were both on the same page that I was crazy for taking on this project for Thanksgiving, especially since I have never made cannoli, we knew it would be a big risk. Working as a team, made it so much easier. One person was in charge of rolling and cutting circles, while the other gently fried them to perfection. Keeping with the Thanksgiving theme we made a pumpkin filling, which was light and not overly sweet. Move over Mike’s, there is a new cannoli in town! An amazingly easy recipe.
* we had leftover filling which froze nicely into a creamy ice cream
Recipe: Pumpkin Cannoli
Equipment:
Cannoli forms/tubes – optional, but recommended if making traditional shaped cannoli. Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Metal tongs
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Cooling rack
Paper bags or paper towels
Pastry Brush
Cheesecloth
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters – The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Plastic Wrap/Clingfilm
Tea towels or just cloth towels
Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes
CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners’ sugar
Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough.
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
3, Roll, cut out and fry the cannoli shells as according to the directions above.
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
Pumpkin Filling
2 cups ricotta cheese, drained
2 cups mascarpone cheese
2 cups canned pumpkin, drained
1 1/2 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 whole vanilla bean seeds
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. Do the same with the pumpkin.
2. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, spice and vanilla bean seeds and blend until smooth. Transfer to another bowl. Chill until firm, several hours or overnight.
Nanette got herself an ice cream maker for her birthday and ever since (it has only been a couple weeks) we have been chatting about ice creams and gelatos. She made a cinnamon gelato that was sweetened with honey and said it was to die for. Since we were pretty sure a big bowl of it would not make the flight over from Melbourne, she passed along the recipe.
I decided to remake a Portuguese favorite, the Malassada, to serve with it. Instead of the traditional big piece of “fried” dough, I gently fried small little pillows of the batter and then rolled them in unrefined sugar that I barely kissed with orange essence. The sightly sweet fried dough went so well with the warm honeyed ice cream. The only thing missing was a friend to share this with.
You will not want to miss Nanette’s Gelato, she served hers with a warm sugary plate of Loukoumades – she gives you the easiest recipe for making Loukoumades as well; guess what I will be making next time!
Recipe: Milk, Honey & Cinnamon Gelato
*Adapted from Falling Cloudberries Cookbook
300ml full fat organic milk
300ml organic cream
3 organic egg yolks (optional) * I did use them
1 tsp ground cinnamon
½ cup organic raw honey * I used a deep amber
Bring milk, cream, cinnamon and honey slowly to the small boil in a saucepan. Remove from heat and temper your egg yolks into the mixture. Once tempered slowly add to the milk mixture and whisk to incorporate. Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes. It is very important to continue to stir and to do it over low heat or you will scramble your mixture. Remove from the heat and transfer the mixture to a bowl. When it’s cool, place the bowl in the refrigerator for at least 30 minutes (I left it over night). Put the mixture into your ice cream machine and process according to the instructions included. Serve. Eat. And save some for others!
Recipe: Portuguese Malassadas
2 1/4 cups All Purpose (AP) Flour – sifted, I usually do it about 5 times
1 tsp. yeast
3 T. sugar
1/8 cup warm water
1 cup milk
1/3 cup butter
1 tsp. salt
4 eggs
1 tsp. lemon extract (I did not use for this recipe)
Canola or Vegetable oil for frying
Mix yeast with 1 T. of sugar and warm water, set aside in a warm place until foamy. Heat milk with butter and salt until hot but not boiling. Take off of heat and let cool slightly. Mix flour with 2 T. of sugar. Mix in 4 eggs and extract. Add the milk mixture slowly and mix. Add the yeast mixture and stir well. Let sit about 20 minutes. Then knead, may need to add more flour, if the dough is too sticky. Do this process 3 times. Then let rise in a warm place, until doubled, about an hour. Heat canola oil until very hot. Drop small handful, stretched slightly, into the hot oil. cook and turn until golden brown. I like to lay them on a paper towel to absorb extra oil. While still warm, roll them in sugar until coated. Serve. Eat.
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