Chocolate Fritters: Cuscinetti di Teramo

Chocolate Fritters: Cuscinetti di Teramo

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

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    Default Chocolate Fritters: Cuscinetti di Teramo

    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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