Chocolate Fritters

Chocolate Fritters- Makes 20-25 fritters

1 1/4 cups flour
1/4 cup (unsweetened) cocoa powder
5 tablespoons sugar
2 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/2 teaspoon cardamom (or 1/4th teaspoon cinnamon and 1/4th teaspoon nutmeg)
1/4 teaspoon salt
1 cup whole milk
1 whole egg plus 1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Vegetable oil, for frying
1/4 cup powdered sugar
2 tablespoons cocoa powder

In a large bowl, sift the flour, 1/4 cup of cocoa powder, sugar, espresso powder, baking powder, cardamom, and salt. In a separate bowl, whisk the milk, whole egg, egg yolk, and both extracts. Pour the wet ingredients into the dry and whisk to combine. (Make sure to moisten any dry bits at the bottom of the bowl.) Set aside while you heat the oil.

Affix a candy thermometer to the side of a deep saucepan. Fill with 1 to 1-1/2 inches oil, set over medium high-heat, and bring the oil up to 375°. When the oil has reached 375° (you’ll need to maintain this temperature throughout frying, so dial the heat up or down as needed), drop 1 heaping tablespoon of batter for each fritter into the oil. (Use a very small ice cream/dough scoop if you have one.)

Work in batches, and do not crowd the pan. Fry for 1 to 3 minutes per side, flipping gently once. Remove to a paper-towel lined plate. Repeat with remaining batter. Sift the powdered sugar and 2 tablespoons cocoa powder over the fritters. Serve immediately.

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