Italian Fritters Recipe

Instructions Cake should be about a 1/4 of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat 1/2 vegetable shortening in frying pan, lift few pieces of cake up carefully and lay them in hot vegetable shortening. Brown 1 side, then turn them over and brown other side also. Add some pieces of vegetable shortening as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce.