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Chocolate Fritters

From Italian Cooking and Living, February/March 2005

For the dough:

4 cups flour, plus extra

3 eggs

6 tablespoons butter, softened

3/4 cup sugar

1 tablespoon baking powder


For the filling:

1/2 pound canned chestnuts, drained and chopped

1/2 cup candied orange peel, chopped

1/2 cup blanched almonds, chopped

grated zest of 1 lemon

1 cup chocolate chips

vegetable oil for frying

Prepare the dough: In a large bowl, combine the flour with the eggs, butter, sugar, baking powder and a pinch of salt. Knead until all the ingredients are incorporated. Loosely cover with plastic wrap, and set aside to rest for about 1 hour.

Meanwhile, prepare the filling: In a separate bowl, combine the chestnuts, candied orange peel, almonds, lemon zest and chocolate chips. Mix well, and set aside.

Transfer the dough to a lightly floured surface, and roll it out to a 1/4-inch thickness. Using a paring knife or a glass, cut out circles that are about 3 inches in diameter. Place 1 tablespoon of filling in

The center half of the disks, and cover with the remaining disks. Brush the edges with water, and pinch to seal.

In a large skillet over medium-high heat, warm 2 inches of vegetable oil. Carefully, lower the fritters into the hot oil, and fry until golden, about 2minutes.

(You may have to do this in batches) Removes using a slotted spoon, drain on paper towels, and serve warm. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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