Cocoa fritters are a variant of the classic fritters prepared during the Carnival period and are generally served with chocolate sauce.
The ingredients to prepare cocoa fritters are almost similar to the classic fritters with the only difference being that the aromas present in those are replaced by cocoa, which will give the characteristic flavor and dark color.
The procedure is the same, so once a smooth and homogeneous mixture is obtained, after a few minutes of rest, the dough is rolled out and fritters are formed using a fluted cutter.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 cups all-purpose flour
- 0.3 cups sugar
- 2 tsp baking powder
- 0.4 cups unsweetened cocoa powder
- 2 eggs
- 1 tbsp rum
- 4 tbsp butter (softened)
- 0.3 cups milk
- 1 pinch salt
- as needed peanut oil (for frying)
- as needed powdered sugar (for topping)
Tools
- 1 Kitchen scale
- 1 Stand Mixer
- 1 Work Surface
- 1 Pasta Machine
- 1 Pot
- 1 Slotted Spoon
- 1 frying colander
- 1 Sugar Duster
- 1 Pastry Cutter fluted
- 2 Forks
Steps
To prepare the cocoa fritters, I used the stand mixer, but if you don’t have one available, don’t worry, you can easily knead by hand.
In the bowl of the stand mixer, insert all the ingredients, being careful to sift the powders and use softened butter by taking it out of the fridge at least half an hour before or microwaving it for 30 seconds.
Mix all the ingredients using the paddle attachment (or “K” hook). It will really take just a few seconds to blend all the ingredients.
Then transfer to a lightly floured work surface, quickly work the dough to compact it, then cover it with plastic wrap and let it rest for 20 minutes at room temperature.
After the resting time, take the dough, cut it into 4 parts, and roll out thin sheets about 1/16 inch thick, using a rolling pin or, better yet, a pasta machine set to the last setting.
Once the sheets are obtained, cut them with a fluted wheel, obtaining many rectangles of dough in which you make 2 vertical cuts in the center to get the characteristic shape of the fritters.
At this point, heat a pan or a pot with high edges with plenty of peanut oil, bring it to a temperature of 350°F, and dip the fritters in, a few at a time. Let them cook for one minute on the first side, until bubbles start to form, then, with the help of two forks, turn them over and continue cooking for another minute.
As soon as they are ready, lift them out with a slotted spoon and transfer them to a frying colander to drain the excess oil.
Notes
Always keep an eye on the temperature of the oil while frying. If you put too many fritters into the oil, the temperature will drop, causing the fritters to absorb oil and not be crispy.
Be careful not to let the oil temperature rise too high, as you risk burning the fritters without realizing it due to their dark color.
