How To Make Will Coleman's Chocolate Maple Fritters #shorts

Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Yield: 12 fritters
Prep time: 15 minutes
Cook time: 20 minutes

Chocolate Fritters:
2 cups flour
cup cocoa powder
cup granulated sugar
3 tablespoons baking powder
teaspoon kosher salt
1 teaspoons vanilla extract
1 egg, cracked
1 cup milk
cup melted unsalted butter or olive oil
Vegetable oil, for frying

Maple Glaze:
2 cups powdered sugar
2 tablespoons milk
2 tablespoons maple syrup
teaspoon maple extract

Prepare the glaze: In a large bowl, stir together sugar, milk, maple syrup, and maple extract until well combined. Set aside for later.

Prepare the fritters: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until combined. Add the vanilla, egg, milk, and butter or oil. Stir together until thoroughly combined; set aside.

In a large Dutch oven or cast iron skillet, add enough oil to come 1/2 inch up the sides, and heat the oil over medium heat until it registers 350 degrees on an instant-read thermometer. (If you dont have an instant-read thermometer, to test if the oil is hot enough for frying, drop a small bit of the batter in the oil; if it immediately starts to vigorously sizzle and bubble, the oil is ready.) While the oil heats, line a wire rack with paper towels.

Working in batches, either using a 3-tablespoon measure or disher number 24, gently slide the fritters into the oil. Fry until golden brown, turning the fritters over halfway through, about 4 to 6 minutes total. Adjust the heat as needed to ensure the oil temperature does not exceed 375 degrees.

Using a slotted spoon, transfer the fritters to the prepared pan.

Transfer the fritters to a platter or individual plates. Mix the prepared glaze and carefully dip the top half of the fritters into the glaze and serve warm.

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