Ingredients

• For the batter:

  • 1 ⅓ cup granulated sugar

  • 4 ½ tbsp salted butter; softened 

  • 3 large eggs

  • ¼  cup whole milk 

  • 1 tsp peppermint extract

  • 4 cups oil (for frying) 

  • 2 cups all purpose flour

  • 1 cup cocoa powder 

  • 1 ¾ tsp baking powder

  • 1 tsp salt

• For the icing: 

  • ½ cup whole milk 

  • 2 ½ cups powdered sugar

  • 1 tsp salt 

  • 2 tsp vanilla 

  • 1 tsp peppermint extract

• For the topping: 

  • ¼ cup crushed peppermint candies

Instructions

1. In the bowl of an electric mixer, cream together the butter and sugar until fully incorporated, about 2 minutes on medium speed. 

2. Add the eggs one at a time, fully incorporating between each addition. Add the peppermint extract and milk, mixing on low speed until combined. 

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.  Add the dry ingredients to the wet ingredients and beat on low speed until thoroughly combined.

4. In a large pot, heat the oil on high heat for about 5 minutes. Drop a small amount of the batter into the oil and if the oil around it bubbles rapidly, the oil is hot enough and ready for frying. Scoop about 3 tbsp-sized scoops of batter into the oil. Lower the heat to medium. 

5. Cook the fritters for about 5 minutes on one side. Use tongs to move the fritters around as they fry to prevent any from sticking to the pan. Cook for about 8 minutes on the other side. 

6. Remove the fritters from the oil and place on a paper-towel lined plate. Let cool for about 30 minutes. 

7. In a small bowl, whisk together the ingredients for the icing until smooth. 

8. Place the fritters on a wire rack and pour the icing over top. Immediately after all of the fritters are evenly glazed, sprinkle the crushed peppermint candies over top.