Ingredients:
3 eggs
1 tsp vanilla extract
1/4 cup ricotta
3/4 cup yogurt, whole milk
1/4 cup honey
1/4 cup semolina flour
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
just a tiny pinch of ground cinnamon
1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks
Materials:
Wisk
Small bowl
Large bowl
Spatula
Somethin' to cover your batter with
Small pot
Ice cream scoop or spoon
Paper towels
Directions:
Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed.
Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course.
In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!
