Chocolate fritters, a different way to enjoy them, not dusted with powdered sugar as in the classic recipe but covered with dark chocolate, and you can use as much chocolate as you want to make them delicious according to your taste. The recipe is the classic fritters, traditionally fried, but you can also bake them if you prefer. Once ready, just let them cool and melt some dark chocolate to sprinkle over as you like. Fritters, also known as ‘bugie’ or ‘frappe’, are the most common and consumed dessert during Carnival, you can also find them pre-packaged at the supermarket or in pastry shops, but my advice is to make them at home, they are truly delightful, and it’s a pleasure to prepare them together. So, let’s get to work and have a nice chat while making them.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Day 16 Hours
- Portions: for 6-8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chocolate Fritters
- 2 ½ cups all-purpose flour
- 2 medium eggs
- 2 tbsps butter
- 2 tbsps liquor (rum, marsala, grappa)
- as needed milk if needed, or a little orange or lemon juice
- lemon or orange zest
- 1 tsp vanilla extract
- as needed sunflower oil for frying
- 5 oz dark chocolate
Tools to Prepare Chocolate Fritters
- 1 Bowl
- 1 Small Bowl
- 1 Pasta Machine
- 1 Pastry Wheel
- 1 Pan
- 1 Tray
- 1 Paper Towels
Steps to Make Chocolate Fritters
In a bowl, mix the flour with the eggs, sugar, softened butter, liquor, vanilla extract, and the zest of a lemon.
Work to obtain a homogeneous dough. Depending on the type of flour used, a little more liquid might be needed, you can add milk, or lemon or orange juice, or even more liquor. Let it rest for half an hour.
Prepare to roll out our dough, you can use elbow grease and a rolling pin, but a pasta machine is much better. You need a nice work surface to roll the sheets and cut the fritters.
Divide the dough into small portions and work one piece at a time with the pasta machine. Roll a sheet with the wide rollers, folding it several times and passing it again with the wide rollers to make the sheet even, then move to increasingly tighter rollers, stopping at the penultimate setting, as I like them, not too thick, but not too thin either. If the dough is perfect, you don’t need to use flour, otherwise, if it’s sticky, use some flour while preparing the sheets.
Place the sheets on the work surface and cut them into the desired shape, typically elongated rectangles with a central cut, or however you like.
Once all the fritters are ready, it’s time to fry them. Heat plenty of sunflower oil in a pan, bring to a temperature of about 340-355 degrees Fahrenheit, and fry until golden on both sides. Once ready, drain the oil and dry on a tray with paper towels.
Once the fritters have cooled, arrange them on a tray without overlapping and drizzle with melted dark chocolate. Melt the chocolate in a bain-marie or quickly in the microwave for 1 minute at medium power. Use a teaspoon to drizzle over the fritters, moving the spoon along the length of the tray, creating chocolate stripes on all the fritters, and repeat until they are all covered.
Chocolate fritters can be stored in a closed container for several days.
