Chocolate Fritters: Cuscinetti di Teramo

Total Time:
1 hr 20 min
30 min
Inactive Prep:
30 min
20 min
6 to 8 servings, about 30 to 3



Place the flour on a clean work surface and add the salt, sugar, lemon zest, oil, and enough wine to make a firm but tender dough. Knead for 5 minutes, then wrap the dough in plastic and let it rest 30 minutes.
In the meantime, make the filling by combining the chocolate, nuts, and jam and mix with a spoon. Set aside, covered.
Roll the dough out to 1/4-inch thickness and, using a 3-inch cookie cutter, cut out as many circles as possible. Place a dab of filling on each circle of dough, moisten the edges with a bit of beaten egg, and fold each round in half, pressing them shut with finger pressure or a fork.
In a tall-sided pot, heat the oil to 350 degrees F and fry the until they are deep golden brown. Remove with a slotted spoon and drain on paper towels. Brush each fritter with honey and serve hot or cold.