Chocolate Fritters Recipes

BANANA FRITTERS WITH CHOCOLATE SAUCE

Steps:

• In a bowl, whisk together the egg yolks, milk, and butter. Add the flour, salt, and the sugar to the egg mixture, combine well, beat until mixture is smooth, and allow to rest in the refrigerator for about 2 hours.
• In a dry clean bowl whip the egg whites until stiff, but not dry. Fold the egg whites into the batter with a rubber spatula.
• In a large heavy-bottom saucepan, pour enough oil to fill the pan about a third of the way, about 3 to 5 inches.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. dredge the banana pieces in the confectioners' sugar then dip the pieces into the batter. Deep-fry the bananas in batches until golden brown, about 3 to 4 minutes.
• Drizzle with chocolate sauce. Garnish with mint leaves.
• In a heavy bottom saucepan, put chocolate and water. Over low heat, melt the chocolate, while stirring. Boil the mixture for 1 minute. Remove from the heat and add the rum.

RICOTTA FRITTERS

Steps:

• Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

MEXICAN CHOCOLATE AND DATE FRITTERS

Steps:

• Whisk together the flour, baking powder, mandarin peel, salt, dates and chocolate in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl. Mix in the flour mixture to form a chunky batter.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 4 minutes.)
• Working in batches, gently drop a tablespoon of the batter in the oil and fry, turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain.
• Dust generously with powdered sugar and serve with Mexican Hot Chocolate.

CHOCOLATE FRITTERS

Steps:

• Sift the flour, salt, baking powder, and sugar together into a mixing bowl. Add the egg, butter, and milk, and mix until smooth.
• Slowly heat 3 inches oil to 340°F.
• Dip the chocolate into the batter, coating each piece completely. Fry the fritters, a few at a time in the hot oil until golden brown all over, about 1 or 2 minutes. drain each batch on paper towles, then tranfer to a warm serving platter and dust with confectioner's sugar.

CHOCOLATE HAZELNUT FRITTERS

Steps:

• In large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In medium bowl, whisk together club soda, vegetable oil, and egg. Whisk wet ingredients into dry, then fold in chocolate and nuts.
• In heavy 4-quart pot, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 4 and returning oil to 350°F between batches, drop batter by rounded tablespoons into hot oil and fry fritters until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
• Serve immediately, offering chile powder, confectioners' sugar, cinnamon, and/or cocoa for dusting.

CHOCOLATE APPLE FRITTERS

Steps:

• Stir first 6 ingredients in a large bowl, make a well in the center.
• In a seperate bowl beat eggs until foamy and light.
• Pour into the well.
• Add margarine, apple and chocolate chips.
• Stir just until moist.
• Drop by rounded tablespoonfuls into 375F oil.
• when they start to brown turn over and cook other side.
• Remove to paper towel and cool completely.
• Dust with icing sugar.