Recipe courtesy of Marcela Valladolid
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Mexican Chocolate and Date Fritters
Total:
29 min
Prep:
12 min
Cook:
17 min
Yield:
6 to 8 servings
Level:
Easy
Total:
29 min
Prep:
12 min
Cook:
17 min
Yield:
6 to 8 servings
Level:
Easy

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)

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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