Wednesday, December 2, 2020

FRITTERS WITH A FUTURE: National Fritters Day

1930 Crisco Ad: Fritters with a Future
I'm a huge fan of fritters. Actually I'm happy with just about anything that's fried. Sometimes I think I should be Southern. I heard a chef on Chopped say, "I'm from Kentucky. If I don't know what an ingredient is, I fry it." Love that motto!

Today is National Fritters Day. According to Wikipedia, a fritter is"any kind of food coated in batter and deep fried." Although very similar to a doughnut, a fritter differs in that it requires some base ingredient beyond the dough it is cooked with. Want to know more? Read about Fritters from Renee Shelton at The Pastry Sampler.

Here's a very easy Chocolate Fritter Recipe from Brookelynne26 on There are many chocolate fritter recipes out there, but I'm all about fast and easy. The quality of the fritters will change according to the chocolate you use. But you knew that, right?

Helpful Tip from Brookelynne26: "Make sure the chocolate pieces are completely covered with the dough so none of the chocolate leaks into the oil."

About oil. If you're not using oil all the time, be sure and check it before using it in this or any recipe. Some oils become rancid quickly, and you certainly don't want to spoil your delicious dish. My theory is to replace oil regularly if you're not using it. If it's not opened, it will last longer, but still be sure and check!

Happy Fritter Day
! What kind are you making?


1 1/4 cups all-purpose flour, sifted
1/2 tsp salt
2 tsp baking powder
1 Tbsp granulated sugar
1 egg, lightly beaten
1 Tbsp unsalted butter, melted
2/3 cup milk
fresh oil (for deep frying)
4 ounces semisweet chocolate, cut into 1/2 inch pieces and refrigerated
confectioners' sugar, for sprinkling

Sift flour, salt, baking powder, and sugar together into mixing bowl. Add egg, butter, and milk, and mix until smooth.
Slowly heat 3 inches oil to 340°F.
Dip chocolate into batter, coating each piece completely.
Fry fritters, a few at a time, in the hot oil until golden brown, about 1- 2 minutes.
Drain each batch on paper towels, then transfer to warm serving platter and dust with confectioner's sugar.

Tuesday, December 1, 2020

CHOCOLATE FRIED PIE: National Fried Pie Day

Who doesn't love Pie? Fried Pie? Oh, yes.. and Chocolate Fried Pie? Be still my heart ... literally. Chocolate Fried Hand Pies! What a great way to celebrate Fried Pie Day!



Chocolate Pudding (filling) 
1/2 cup Dutch unsweetened cocoa powder
1-1/8 cup sugar
1/3 cup cornstarch
3/4 tsp salt
1-1/2 cups milk
1-1/2 cups half & half
2 tsp pure vanilla
2 tsp butter
1/4 cup chocolate chips

Buttermilk Crust 
2 cups flour
2 Tbsp sugar
1/8 tsp baking powder
1/2 tsp salt
 2/3 cup shortening
1/2 cup buttermilk
1 egg
1 Tbsp water


Chocolate Pudding Filling 
In medium saucepan, mix cocoa, sugar, cornstarch, and salt, whisk well. Gradually add milk and half & half to dry ingredients in saucepan. Whisk until smooth and well blended. Cook over medium heat stirring constantly. Bring mixture to a boil and boil for 1 minute, remove from heat.
Add butter, vanilla, and chocolate chips.
Whisk until chocolate and butter is melted, pour into bowel and place plastic wrap pressed onto surface to prevent skin and refrigerate for 2 to 3 hours.

Pie Dough/Crust
Mix all dry ingredients and cut in the shortening. Beat egg with buttermilk and add in all at once. Stir just enough to form a ball. If it feels like you are forcing it into ball, you made need to add 1 more tablespoon of water. Roll out dough 1/8-inch thick, cut your shapes with cookie cutters (heart shapes for Valentine's Day?). Place 2 to 3 tablespoons of cooled pudding, brush water around edge of bottom dough. Gently stretch top over bottom, press edges down with fingers and crimp with fork.
Fry for about 1-1/2 minutes on each side in hot oil.
If using a deep fryer, total frying time is about 3 to 3-1/2 minutes at 365.
If you bake, brush tops with a beaten egg or milk & bake for 20-22 minutes at 425.

Monday, November 30, 2020


Today is National Mousse Day, and for me, that means Chocolate Mousse. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Try whatever liqueur you like. Make sure your olive oil is fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.


11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
9 egg whites
1/4 cup sugar

Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.