Total Calories: 123
1 Prepare the cream, if necessary. In a medium saucepan over medium-low heat, heat the water, butter, and salt until the butter melts and the mixture reaches a boil. Remove from the heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated and a dough has formed.
2 Return the saucepan to the stove over medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan, about 3 minutes. (This dries the dough so the fritters will be crisp.) With a rubber spatula, scrape the dough into a large bowl.
3 With a wooden spoon, beat in the eggs one at a time until thoroughly incorporated. Continue to beat until smooth and shiny, about 2 minutes.
4 Line a tray with paper towels. In a deep heavy saucepan or deep-fryer, heat 3 inches of oil to 370° F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and swims rapidly around the pan and turns brown in 1 minute. Scoop up about 1 rounded tablespoon of the batter. With another spoon, push the batter into the oil, being careful not to splash it.
5 Add just enough spoonfuls of batter to the pan to fit without crowding. The batter will puff up and double or triple in size. Cook, turning the fritters often, about 4 minutes. (When they are almost done, the fritters will break open.) Continue to cook 1 to 2 minutes more or until the fritters are crisp and golden brown. Remove the fritters with a slotted spoon or skimmer. Place them on the paper towels to drain. Repeat with the remaining batter.
6 When all of the fritters have been fried, let them cool about 10 minutes. With a small knife, split the fritters partially open like a book. Fill with the cannoli cream. Garnish the cream with strips of candied orange peel and candied cherries.
7 Sprinkle with confectioner's sugar and serve warm. These are best eaten soon after they are made.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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