festive chocolate fritters

chocolate Christmas 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!