Steps

• Arrange the flour in a well in a bowl, make a hole in the middle and add the sugar/erythritol, pinch of salt, eggs, baking powder, lard/butter, grated peel of 2 lemons, liqueur, wine, and baking powder.

  

• Mix the liquids with a fork, starting from the center and then gradually incorporating all the flour. When the liquids have been absorbed and you have a nearly homogeneous dough, add the milk.

  

• At this point, mix all the ingredients until you obtain a dough that detaches from your hands.
  Form a ball, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.

  

• Put the peel of 2 lemons in the Thermomix bowl together with the sugar and blend for 10 sec. at speed 10.

  

• Gather with the spatula and add all the other ingredients:

  the all-purpose flour, eggs, lard, baking powder, liqueur, white wine, milk, salt, and knead: 20 sec./speed 5.

  

• Transfer the dough to the work surface and compact it with your hands until you get a homogeneous loaf.

  

• Now decide whether to work the dough with the rolling pin or the pasta machine, and I recommend using the latter, with the thickness first at 4, then at 3, and finally the last pass at 2.
  The thinner they are, the more bubbles they will have.

  

• Divide the dough into 3 parts, roll out one piece at a time, as thin as you can, on a well-floured work surface. If using a rolling pin, make sure it’s well-floured along with the pasta machine, ensuring the flour reaches every cylinder.

  

• Fold the sheet over itself at least 2/3 times, as the more you fold it, the more bubbles will appear. Now that you have rolled out all the dough, you are left with the most enjoyable part: cutting the fritters with the fluted wheel, but if you don’t have one, a simple knife will do.

• Form rectangles, squares, and whatever your imagination suggests. Make a central cut on each one, which facilitates curling.
  Spread all the fritters on a floured work surface to prevent them from sticking together.

  

• Now all you have to do is choose the cooking method: if frying in a traditional fryer at 350°F or in a high-edged pan.

• Dip the fritters in boiling oil; bubbles will immediately appear, so turn them over to make bubbles appear on the other side. Continue flipping until they are golden.

• Absorb the excess oil on paper towels. Do not overlap them. When finished, dust with powdered sugar on both sides and place them on a tray.

• Place parchment paper on a baking tray and spread out the fritters. Just before baking, spray them with water using a spray bottle.

• Bake them in a preheated oven at 375°F for about 8-10 minutes. The fritters should be nicely golden. Remove from the oven and let them cool slightly.

• Chop the chocolate in a mixer and reduce it to powder, then heat the seed oil in a small pot or in the microwave, but it should be hot without boiling.
  Add the chopped chocolate to the oil and mix vigorously and use immediately.

  

• Place a sheet of parchment paper on a tray and lay the fritters on top.
  Drizzle half of the glaze over them, then turn them over and continue on the other side.
  Transfer the tray with the chocolate-glazed fritters to the fridge for at least 20 minutes.

• Place the chocolate in the Thermomix bowl in 2 cm pieces.
  Powder for 10 sec at speed 8.
  Gather with the spatula and transfer to a bowl.
  

  

• Without washing the bowl, pour the oil and heat for 2 min at 175°F.
  Add the powdered chocolate and mix for 1 min at speed 2.

  

• Place a sheet of parchment paper on a tray and lay the fritters on top.
  Drizzle half of the glaze over them, then turn them over and continue on the other side.
  Transfer the tray with the chocolate-glazed fritters to the fridge for at least 20 minutes.

• Believe me when I say they will disappear in no time.