Chocolate Fritters: Cuscinetti di Teramo

• 1 cup all-purpose flour
• Pinch salt
• 2 1/2 tablespoons sugar
• 1 lemon, zested
• 1/4 cup extra-virgin olive oil, plus 2 cups extra-virgin olive oil, for frying
• 2 tablespoons sweet white wine
• 1/2 cup bittersweet chocolate, chopped medium fine
• 1/3 cup hazelnuts, toasted and coarsely chopped
• 1/4 cup apricot jam
• 1 egg, lightly beaten
• Honey, for brushing the fritters

1. 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.
2. Knead for 5 minutes, then wrap the dough in plastic and let it rest 30 minutes.
3. In the meantime, make the filling by combining the chocolate, nuts, and jam and mix with a spoon.
4. Set aside, covered.
5. Roll the dough out to 1/4-inch thickness and, using a 3-inch cookie cutter, cut out as many circles as possible.
6. 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.
7. In a tall-sided pot, heat the oil to 350 degrees F and fry the until they are deep golden brown.
8. Remove with a slotted spoon and drain on paper towels.
9. Brush each fritter with honey and serve hot or cold.

flour, salt, sugar, lemon, extravirgin olive oil, sweet white wine, bittersweet chocolate, hazelnuts, apricot jam, egg, honey

Taken from www.foodnetwork.com/recipes/mario-batali/chocolate-fritters-cuscinetti-di-teramo-recipe.html (may not work)