Ingredients: 

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

Instructions: 

1.  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.
   
   

   The Ingredients (Picture by Eric Bugeja)

2. 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.
   
   

   Choux mix cooling down (Picture by Eric Bugeja)

   
   

    

3. 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.
   
   

   Filling up the scoop (Picture by Eric Bugeja)

4. 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.
   
   

   At first they sink to the bottom (Picture by Eric Bugeja)

5. 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.
   
   

   As they cook, they float, grow and turn (Picture by Eric Bugeja)

6. You may mix the ricotta with the sugar in food mixer, but add the other ingredients and mix by hand.
   
   

   Waiting to be filled (Picture by Eric Bugeja)

   
   

7. Fill the fritters with the ricotta mix, top with the honey or syrup and sprinkle with the chopped roasted almonds.
   
   

   Preparing for Filling (Picture by Eric Bugeja)

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