Saturday, December 2, 2017

FRITTERS WITH A FUTURE! Chocolate Fritters for 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 recently 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 it differs in the fact 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.

No comments: