Recipe courtesy of Mario Batali
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Chocolate Fritters: Cuscinetti di Teramo
Total:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min
Yield:
6 to 8 servings, about 30 to 3
Level:
Intermediate
Total:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min
Yield:
6 to 8 servings, about 30 to 3
Level:
Intermediate

Ingredients

  • 1 cup all-purpose flour
  • Pinch salt
  • 2 1/2 tablespoons sugar
  • 1 lemon, zested
  • 1/4 cup extra-virgin olive oil, plus 2 cups extra-virgin olive oil, for frying
  • 2 tablespoons sweet white wine
  • 1/2 cup bittersweet chocolate, chopped medium fine
  • 1/3 cup hazelnuts, toasted and coarsely chopped
  • 1/4 cup apricot jam
  • 1 egg, lightly beaten
  • Honey, for brushing the fritters

Directions

Place the flour on a clean work surface and add the salt, sugar, lemon zest, oil, and enough wine to make a firm but tender dough. Knead for 5 minutes, then wrap the dough in plastic and let it rest 30 minutes.

In the meantime, make the filling by combining the chocolate, nuts, and jam and mix with a spoon. Set aside, covered.

Roll the dough out to 1/4-inch thickness and, using a 3-inch cookie cutter, cut out as many circles as possible. Place a dab of filling on each circle of dough, moisten the edges with a bit of beaten egg, and fold each round in half, pressing them shut with finger pressure or a fork.

In a tall-sided pot, heat the oil to 350 degrees F and fry the until they are deep golden brown. Remove with a slotted spoon and drain on paper towels. Brush each fritter with honey and serve hot or cold.

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