Mexican Chocolate and Date Fritters
Mexican Chocolate and Date Fritters
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 7
- Cholesterol
- 62
- Sodium
- 209
- Total: 29 min
- Prep: 12 min
- Cook: 17 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 7
- Cholesterol
- 62
- Sodium
- 209
- Total: 29 min
- Prep: 12 min
- Cook: 17 min
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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