If you don't want to go to the trouble of roasting and peeling hazelnuts, you can substitute chopped walnuts here. Simply toast them briefly in a dry pan (and let them cool) to unlock their full flavor.

　　This recipe offers a choice of finishing touches; if you serve the fritters in hot batches straight from the fryer, you can invite guests to dust their own with their choice of topping.

　　

Ingredients

Makes about 18 fritters, serving 6 people

　　1 1/4 cups all-purpose flour

　　1/2 cup unsweetened cocoa powder

　　1/2 cup sugar

　　1/4 teaspoon baking powder

　　1/4 teaspoon kosher salt

　　1/2 cup club soda

　　1/4 cup vegetable oil, plus 6 to 8 cups for frying

　　1 large egg, lightly beaten

　　2 ounces bittersweet chocolate, finely chopped*

　　1/2 cup whole hazelnuts, toasted lightly and skinned (about 4 ounces)

　　Accompaniments: Chile or cayenne powder, confectioners' sugar, ground cinnamon, and/or unsweetened cocoa powder

　　*If you keep kosher and are serving these fritters with a meat meal, be sure to use kosher dark chocolate, which contains no milk solids

　　

Step 1

In large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In medium bowl, whisk together club soda, vegetable oil, and egg. Whisk wet ingredients into dry, then fold in chocolate and nuts.

　　

Step 2

In heavy 4-quart pot, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 4 and returning oil to 350°F between batches, drop batter by rounded tablespoons into hot oil and fry fritters until crisp, 3 to 4 minutes. Transfer to paper towels to drain.

　　

Step 3

Serve immediately, offering chile powder, confectioners' sugar, cinnamon, and/or cocoa for dusting.