Photo: Mexican Chocolate and Date Fritters Recipe
Ingredients
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon mandarin or orange zest
- 1/4 teaspoon salt
- 1/4 cup minced pitted dates
- 1 (3.1-ounce) disc Mexican or bittersweet chocolate, such as Ibarra, chopped into 1/4-inch pieces*
- 1 cup whole- milk ricotta cheese
- 2 large eggs, lightly beaten
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
- Mexican Hot Chocolate (recipe follows)
- *Can be found in Hispanic and gourmet grocery stores
Directions
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.
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By whimzee325
Honolulu, HI
on January 15, 2011
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Yum! Must eat the hot chocolate and fritters together, the taste is incredible. So good!
By sylviastar_570098
Downey, CA
on January 13, 2011
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These fritters were too easy to make. They were delicious. Just make sure the oil is at the right temperature like Marcela suggested. If it's too hot they will burn from the outside and they will be raw in the inside. If the oil is too low, the fritters will absorb too much oil. I suggest you buy a candy thermometer. The combination of the chocolate and orange was perfect. I will definitely make these again. :
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