For the fritters:

Start by preparing the fritters. In a saucepan, combine water, butter, and milk. Heat until it almost reaches a boil. Add the sifted flour all at once and stir with a wooden spoon. Toast the mixture well until it pulls away from the sides and looks dry. Remove it from the heat and transfer it to a stand mixer. Let it cool slightly, then add the eggs one at a time, mixing at low speed with the K-beater attachment until fully incorporated. The dough should be smooth, glossy, and ribbon-like.

Dice the cotechino into small cubes and add it to the dough along with the lentils. Season with salt, pepper, and crushed fennel seeds, then mix until well combined.

For the zabaglione:

In a double boiler (bain-marie), whisk together the egg yolks, softened butter, sugar, and salt. Place over gentle heat, ensuring the water does not boil. Gradually add the white wine while continuously whisking. As soon as the zabaglione begins to thicken, incorporate the Aceto Balsamico di Modena IGP Passion of Family Monari Federzoni. Stir well and remove from heat.

Using a spoon or small scoop, shape the cotechino batter into hazelnut-sized portions and fry them in hot peanut oil at 170°C (340°F) in small batches. Fry until evenly golden brown, then drain using a slotted spoon and place on paper towels to absorb excess oil. Season with salt and serve the hot cotechino fritters with the balsamic zabaglione.