Italian Chickpea Fritters Recipe (Fritti di Ceci)

There are some Christmas recipes that live deep in your heart, the kind that pull you right back into your mother’s kitchen the moment the smell hits the air. For me, that recipe will forever be Fritti di Ceci—sweet, crisp, tender little pillows filled with chickpeas, chocolate, honey, cinnamon, nutmeg, and bright citrus zest.

I was born in the Abruzzi region of Italy, and even after coming to the United States at six years old, my family held tight to the traditions that defined our holidays. My mother didn’t write anything down—not a measurement, not a note. She cooked strictly from memory, touch, scent… the way so many Italian mothers and grandmothers did.

When she stopped making these fritters about a decade before she passed away, I feared the recipe was lost forever. But six years ago, I rolled up my sleeves and decided to recreate them. I researched online, talked to cousins, asked friends, and made batch after batch. And finally—one beautiful December afternoon—I took a bite, closed my eyes, and tasted my childhood again.

These fritters are a labor of love, yes… but oh, the reward. They taste exactly like Christmas in an Italian home. And today, I’m sharing them with you.

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Why You’ll Love This Recipe

• It’s an authentic Abruzzese Christmas recipe, rarely found in American cookbooks.

• The filling is smooth, chocolatey, warmly spiced, and bright with citrus.

• The dough fries up beautifully crisp but tender.

• You can make the filling ahead (and it tastes even better the next day!).

• They freeze wonderfully—perfect for holiday prep.

• They make a big batch, ideal for sharing just like Italian families do.

If you enjoy nostalgic holiday treats, you might also love my soft and buttery Italian Lemon Drop Cookies (Anginetti) — a reader favorite for Christmas gatherings.

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Ingredients

Filling Ingredients

• 3 cans chickpeas, rinsed

• 12–14 oz dark or semi-sweet chocolate, chopped

  • Mini chocolate chips work beautifully in the processor

• 1 tablespoon cocoa powder

• 3 tablespoons sugar

• 1 ½ teaspoons cinnamon

• ½ teaspoon nutmeg

• 4 oz honey

• Zest of 2 oranges

• Zest of 1 lemon

• Optional: a splash of coffee to loosen filling

Dough Ingredients

(Already doubled—do NOT double again)

• 1/2 cup water

• 1 cup white wine

• 1/2 cup oil

• 5 tablespoons milk

  • If using skim milk, add 1 tbsp half-and-half

• 6 tablespoons sugar

• 2 tablespoons lemon extract

• 2 tablespoons vanilla

• 1 teaspoon baking powder

• 6+ cups all-purpose flour (enough to reach pasta-like consistency)

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Step-by-Step Instructions

1. Make the Filling (Prepare the Day Before)

1. Rinse chickpeas and warm them gently in a saucepan of water.

2. Drain well.

3. Add warm chickpeas to a food processor.

4. Add chocolate, cocoa, sugar, honey, cinnamon, nutmeg, and both citrus zests.

5. Process until smooth. Add a tiny splash of coffee only if the mixture is too thick.

6. Cover and refrigerate overnight so flavors can blend.

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2. Make the Dough

1. Add all dough ingredients to a stand mixer fitted with a dough hook.

2. Mix on medium speed until a smooth dough forms.

3. Cover with plastic wrap and rest at least 30 minutes (or chill overnight).

4. Cut off a small piece of dough and flatten lightly.

5. Using a pasta roller:

   • Roll through #1 several times

   • Then roll through #3 or #4 to reach proper thinness

6. Dough strips should be about 4 inches wide.

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3. Fill and Shape the Fritters

1. Using a small scoop or spoon, place a teaspoon of filling onto the dough strip.

2. Fold dough over to form a half-moon shape.

3. Press the edges with a fork or crimp by hand to seal.

4. Arrange filled fritters on a tray.

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4. Fry the Fritti di Ceci

1. Heat oil in a deep skillet over medium heat.

2. Fry fritters in batches until golden brown, 1–2 minutes per side.

3. Transfer to paper towels to drain excess oil.

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5. Dust and Serve

Sprinkle warm fritters with powdered sugar or granulated sugar.
Serve immediately—or enjoy them at room temperature.

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Expert Tips & Troubleshooting

• Filling too thick? Add 1–2 tsp warm coffee.

• Filling too thin? Add a spoonful of cocoa and chill longer.

• Dough cracking? Add 1 tbsp water and knead.

• Edges won’t seal? Brush with a tiny bit of water.

• Fritters opening in the oil? Too much filling—use less.

• Too dark? Lower the temperature slightly.

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Variations & Add-Ins

🍯 Honey Bows (Using Extra Dough)

Cut extra dough strips and tie into little bows.
Fry and drizzle with warm honey.
Dust with powdered sugar. These are simple and unforgettable.

🍫 Extra Chocolatey

Add a few mini chocolate chips inside each fritter before sealing.

🍋 More Citrus

Use all lemon zest for a brighter, sharper flavor.

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Serving Suggestions

• Dust with powdered sugar

• Drizzle lightly with honey

• Serve warm with espresso

• Arrange on Christmas platters

• Add orange slices for color

If you love warm, cozy holiday treats like this, don’t miss my old-fashioned Mommaw Candy Recipe, another cherished family Christmas favorite.

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Storage, Freezer & Make-Ahead Instructions

Room Temp:

Store in airtight container for 2–3 days.

Refrigerator:

Keep up to 5 days.

Freezer (Best Option):

Freeze in layers with parchment for 3 months.
Thaw at room temperature and warm in the oven.

Reheat:

• Oven: 350°F for 5–6 minutes

• Air fryer: 325°F for 3–4 minutes

• Avoid microwave

Make Ahead:

• Filling: make 2 days ahead

• Dough: make the night before

• Shaped (unfried) fritters: freeze and fry from frozen

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Frequently Asked Questions

What are Fritti di Ceci?

A traditional Abruzzi Christmas fritter filled with a sweet chickpea-and-chocolate mixture.

Can I bake these instead of frying?

You can—bake at 375°F for 12–15 minutes. They won’t be as crisp but still delicious.

Can I use canned chickpeas?

Yes! They work perfectly and save time.

Can I make the filling ahead?

Absolutely. It improves as it rests.

Why is wine used in the dough?

It creates a crisp, light texture when fried.

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Conclusion 

If these Fritti di Ceci bring even a fraction of the joy, nostalgia, and warmth to your home that they bring to mine, I know you’re going to treasure this recipe. Christmas traditions like these deserve to be passed down, shared, and kept alive.

Did your family make something similar?
Leave a comment below — I’d love to hear your story.

And don’t forget to share the recipe and save it on Pinterest so your holiday baking is even easier next year. 🎄❤️