Mexican Chocolate and Date Fritters

  • Level: Easy
  • Total: 29 min
  • Prep: 12 min
  • Cook: 17 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. Dust generously with powdered sugar and serve with Mexican Hot Chocolate.

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