1/2 teaspoon almond extract

Plenty of vegetable oil, for frying

1/4 cup powdered sugar

2 tablespoons cocoa powder

1. In a large bowl, sift the flour, cocoa powder, sugar, espresso powder, baking powder, cardamom and salt. In a separate bowl, whisk the milk, whole egg, egg yolk, and both extracts. Pour the wet ingredients into the dry and whisk to combine. (Make sure to moisten any dry bits at the bottom of the bowl.) Set aside while you heat the oil.

2. Affix a candy thermometer to the side of a deep saucepan. Fill with 1 to 1-1/2 inches oil, set over medium high-heat, and bring the oil up to 375 degrees.

3. When the oil has reached 375 (you’ll need to maintain this temperature throughout frying, so dial the heat up or down as needed), drop 1 heaping tablespoon of batter for each fritter into the oil. (Use a very small ice cream/dough scoop if you have one.) Work in batches, and do not crowd the pan. Fry for 1 to 3 minutes per side, flipping gently once. Remove to a paper-towel lined plate. Repeat with remaining batter.

4. Sift the powdered sugar and 2 tablespoons cocoa powder over the fritters. Serve immediately.

(Cheryl Sternman Rule is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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