For the choux:
- 40 gms cake margarine
- 10 gms lard
- 200 ml water
- Pinch of salt
- 300 gms flour ( sifted)
- 1 Teaspoon Baking Powder
- 4 Large Eggs ( Beaten )
- 1 Lemon Zest
- 1 Tablespoons Sugar
- Oil for frying
For the filling:
- 500 Gms Ricotta
- Few Drops Vanilla Essence
- 90 Gms Granulated Sugar ( Or Icing Sugar)
- 20 Gms Mixed Diced Candied Peel
- 20 Gms Chopped Freshly Roasted Almonds
- 20 Gms Chopped Dark Chocolate
For the topping :
- Drizzle of a good golden syrup or honey.
- Freshly roasted chopped almonds
- Put the first four ingredients in a pot for frying, but the ingredients should reach to not more than halfway in the pot because later we have to add on the flour.
- Once the mix starts to boil, add the flour/baking powder at one go and keep stirring on the stove until the mix starts coming away from the sides.
- Turn out to a flat surface to cool down. When cool, put in a planetary mixer and start adding the beaten eggs a few at a time until all are incorporated. Add the lemon zest, sugar, and continue beating.
- Using an ice cream scoop or tablespoon, drop a good chunk of the mix into the hot oil. At first the dough will sink, but soon, it will rise to the surface and will automatically turn when one side is done.
- The fritters should grow to at least double the size before you pick them up with a slotted spoon on to a layer of kitchen towel.
- You may mix the ricotta with the sugar in food mixer, but add the other ingredients and mix by hand.
- Fill the fritters with the ricotta mix, top with the honey or syrup and sprinkle with the chopped roasted almonds.
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