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Chocolate-coated fritters, an idea for carnivals

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine, Carnival
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
Preparation: 01 ore 00 min
Cooking: 01 ore 00 min
Ingredients for: 4 people
5/5 (1 Review)

Chocolate-coated fritters and coconut flakes, delicious and soft sweets

Not only are the chocolate-coated fritters and coconut flakes visually striking, but they are also delicious and simple to make. For this reason, I recommend preparing them for festive occasions such as events linked to the Carnival, which often see preparations of this type as the protagonists. Although the recipe is simple, the dough is decidedly thicker than that of the classic fritters. Actually, there are a variety of ingredients, including milk, eggs, sugar, and flour.

The procedure consists of mixing the ingredients a little at a time, starting with the sugar, egg, and vanilla. Then we proceed with a part of the flour and the milk, concluding with the aromas and the remaining flour. Cooking takes place in plenty of oil, so as to have the lightest possible frying. After resting on absorbent paper, the fritters are then placed inside the covering.

Recipe chocolate-coated fritters

Preparation chocolate-coated fritters

  • To prepare the chocolate-coated fritters, you will have to start with the dough. Pour the sugar, vanilla, and egg into a bowl.
  • Mix carefully using a whisk, and gradually add 135 grammes of flour while mixing continuously.
  • At this point, pour in the milk and add a pinch of salt. Now mix vigorously until you obtain a fairly runny mixture.
  • Lastly, add the yeast, lemon flavouring, and the remaining flour. Pour the mixture into a planetary mixer, and mix the dough for a few minutes.
  • Add a small amount of flour at this stage if the mixture is still very runny. Meanwhile, heat the oil to the right temperature and add the mixture one teaspoon at a time until it runs out.
  • In a matter of minutes, the fritters will turn golden brown, so remove them from the oil as soon as they begin to emerge on the surface.
  • Then place them on kitchen paper to ensure that they release as much oil as possible. Lastly, prepare the coating.
  • While the cream is heating in a bain-marie, mince the chocolate. Once the cream is heated, add the chopped chocolate and melt it with the help of a pan-licker. The mixture ought to be creamy to medium-thick.
  • Then turn off the heat, add the cold butter, and melt it too, always using the pan licker.
  • Dip the fritters in this ganache and then in the coconut flakes (poured into a bowl).
  • Finally, place your carnival fritters on a wire rack to cool and serve.

Ingredients chocolate-coated fritters

  • 275 gr. of very fine rice flour
  • 1 large egg
  • 1 glass of whole milk
  • 100 gr. of sugar
  • 1 sachet of yeast
  • 1 pinch of vanilla extract
  • lemon flavouring
  • 1 litre. of sunflower oil
  • a pinch of salt.250 gr. 70% dark chocolate
  • 200 ml of fresh cream
  • 20 gr. of cold clarified butter
  • 100 gr. of coconut flakes.

A very unique flour

Among the most particular ingredients of these fritters covered with chocolate and coconut, rice flour stands out. Why this type of flour? There are two reasons. First of all, it is gluten-free, so it can be consumed without any problem by those intolerant of this substance and by celiacs. Secondly, it interacts nicely with the other components and has subtle fragrances that set it apart from other grain flours. Thus, rice flour has a superior nutritional profile.

This type of flour is slightly low in protein but contains little fat. On the other hand, it is rich in vitamins and mineral salts. Finally, it contains a lot of starch, which, in these cases, is always a welcome presence. As regards the caloric intake, it is in the range of other flours, but it is still a little less caloric than those traditionally reserved for desserts. For this recipe, in order to best integrate the flour, it should be inserted into the dough in two stages very gradually.

What flavourings should you use for these chocolate-coated fritters?

The chocolate-coated fritters and coconut flakes are delicious thanks to the presence of certain flavourings, such as vanilla extract and lemon flavouring. These scents are the outcome of particular processing applied to the corresponding raw materials, in this case, lemon and vanilla. Naturally, they lose all of the nutritional value and only keep the flavour, which is highly intensified. They do, however, offer a practical alternative that facilitates dough preparation.

Frittelle ricoperte di cioccolato

Alternatively, you can use treated vanilla pods and grated lemon zest directly. In this case, the aromas will keep their nutritional properties intact, which are excellent, although they are used in minimal doses. As regards vanilla, vanillin should be mentioned, which is a good antioxidant. Regarding lemons, it is important to emphasise their vitamin C content, potassium content, and antioxidant content.

How to prepare the coating.

The coating is the real strong point of these fritters. It is made up of two components: a chocolate ganache and grated coconut. The ganache is prepared using a generally traditional method: the cream is heated, followed by the addition of the chopped dark chocolate, and everything is mixed together; in the end, the heat is turned off and the butter is added. This ganache’s predominant flavour is unmistakably 70% dark chocolate, which strikes the ideal balance between cocoa and sweet undertones.

As regards the coconut flakes, a distinction must be made with coconut flour. The latter is pounded into a fine grain because it is actual flour. On the other hand, the flakes are only the fruit’s pulp that has been roughly chopped. The reason coconut flakes are used to make couvertures is that they add a unique texture and a somewhat stronger flavour. How are fritters garnished? Toss them first into the chocolate ganache and then into the coconut flakes, which are transferred to a big dish or platter.

5/5 (1 Review)
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