Carnival is approaching, and today I present these delicious treats that are truly irresistible: mixed fritters with pistachio and hazelnut cream covered in chocolate white and dark, a real delight to try. They are truly scrumptious, with a crispy shell outside and a soft and enveloping filling of pistachio and hazelnut cream for an extra touch of indulgence!
Among all the fritter recipes I have prepared, this chocolatey version could not be missed. It is very popular with children too. I recommend trying them; they will disappear quickly, so make them before they’re gone!
For the fritter base, you can use whichever you prefer. You can find many fritter recipes on the blog here!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for mixed fritters with pistachio and hazelnut cream covered in chocolate
- 1 1/2 cups all-purpose flour
- 1 egg (medium)
- 1/4 cup white wine (or other liqueur)
- 5 tbsp sugar
- 2 tbsp butter (or lard)
- 1 lemon or orange zest (grated)
- as needed peanut oil (for frying)
- as needed pistachio cream
- as needed hazelnut cream
- 7 oz white milk chocolate
- 7 oz dark chocolate 60%
- as needed chopped pistachios
- as needed chopped hazelnuts
- as needed colored sprinkles
Tools
- 1 Bowl
- 1 Pasta Roller
- 1 Pastry Cutter
- 1 Saucepan
- 1 Stove
Steps for mixed fritters with pistachio and hazelnut cream covered in chocolate
You can make the fritter dough either by hand or with a stand mixer.
Pour the flour into a bowl, make a hole in the center, and then add the egg, sugar, softened butter, white wine, and grated lemon or orange zest.
Work and blend the ingredients well until you form a compact and elastic dough.
Wrap in plastic wrap and let it rest in the fridge for about 30 minutes.
After resting, roll out the dough with a pasta roller or a rolling pin. I used the pasta roller, passing the dough three times, first at maximum thickness, then medium, and finally at minimum thickness, folding the dough several times to obtain a nice thin sheet.
If you use a rolling pin, fold the dough several times and then roll it out as thinly as possible if you want crispy fritters.
Once the sheets are ready, use a fluted pastry wheel to cut out rectangles and place them on a baking sheet.
Take a saucepan or deep pan, pour in and bring the peanut oil to a temperature of 338-356°F.
Fry the fritters a few at a time, for just a few minutes, turning them on both sides. Once they puff up and turn golden and bubbly, remove them with a slotted spoon, drain, and place on absorbent paper.
Continue this way until all the rectangles are used up. If the oil becomes too dirty, strain it or change it halfway through cooking.
Once the fritters are ready and cooled, you can fill and decorate them or serve them plain with just some powdered sugar.The chocolate melting amounts are for half the fritters, the rest were served with just powdered sugar, increase the amounts as needed!
Place the fritters you want to fill on a tray with parchment paper, take a jar of pistachio cream and one of hazelnut cream and spoon into the center of each fritter rectangle.
Melt the white and dark chocolate separately in two bowls in a double boiler or microwave for a few minutes.
Drizzle and cover with white chocolate those with pistachio filling and dark chocolate those with hazelnut filling.
Sprinkle with chopped pistachios on the white and chopped hazelnuts on the dark chocolate ones, then garnish with colored sprinkles.
Before serving, let the chocolate coating dry by placing the fritters in a cool place. If you’re in a hurry, you can do this for a few minutes in the refrigerator.
Here are the mixed fritters with pistachio and hazelnut cream covered in chocolate, a real treat to try!
Advice and Variations
The fritters can be stored for about 3 days under a cover to prevent moisture and loss of crispness.
You can substitute the white wine with limoncello or marsala.
