festive chocolate fritters
chocolate fritters
Imagine crispy, golden bites bursting with molten choco, perfect for sharing (or not-we won’t tell!).
Ingredients:
3 eggs
40g semolina flour
90g plain flour
50g cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
1 tsp vanilla extract
60g cup ricotta
135g cup yoghurt, whole milk
85g honey
just a tiny pinch of ground cinnamon
180g bar of Tony’s Chocolonely 70% dark chocolate, cut into small chunks
What you need:
Wisk
Small bowl
Large bowl
Spatula
Somethin' to cover your batter with
Small pot
Ice cream scoop or spoon
Paper towels
Directions:
Whisk together the eggs, vanilla, ricotta, yoghurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, plain flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed.
Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course.
In a small pot, heat a few inches of vegetable oil to 175C. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favourite) chocolate sauce!
Cruuuuumbs!