Frigolini Fritti

Combine the ripe strawberries and ½ cup sugar in a saucepan over medium heat, stirring occasionally until the strawberries release their juices and the mixture becomes syrupy, about 8-10 minutes.

Remove the strawberry mixture from heat and stir in the sweet liqueur and brandy, then let cool for 5 minutes.

In a separate bowl, whisk together the all-purpose flour, 1 whole egg, 1 egg white, and 2 tablespoons softened butter until a smooth batter forms.

Add milk gradually to the batter, whisking until the consistency resembles thick pancake batter with no lumps.

Heat oil in a deep skillet or fryer to 350°F (175°C).

Using a spoon or small scoop, carefully drop portions of the batter into the hot oil, frying for 2-3 minutes until golden brown and puffed.

Turn the fritters gently and cook for an additional 2-3 minutes until the second side is golden brown.

Remove the fried fritters with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Dust the warm fritters generously with powdered sugar.

Serve the fritters warm, drizzled with or accompanied by the cooled strawberry-liqueur sauce.