I have always thought of making fritters with cocoa!
If we can combine flour, sugar and salt, whip into a batter, dunk ripe sliced bananas (as a true blue Malayalee loves to do) and fry in hot oil, why mind stirring in a heaped tablespoon of cocoa and forget the fruit slices?
How would it taste?
I wondered whether such a recipe existed! But I badly wanted to bite into the perfectly fried crisp outsides, softer insides and enjoy the bursting flavour of cocoa and cardamom (crazy me)( or was I craving for a combo of chocolate and cardamom?)
well, once this kind of craving strikes, it makes me whizz like the character in some video game powered by the energizer,who flies for seconds, favouring the player.
The google search results didn't disappoint me. Such a recipe did exist in some part of the world :)
Within minutes I savoured the sizzling hot Cocoa Fritters!
Makes around 35-40 bite sized fritters
Time needed- 15-20 minutes
1 1/4 cups all-purpose flour
1/4 cup (unsweetened) cocoa powder
5 tablespoons granulated sugar
2 teaspoons instant espresso powder
1 1/2 teaspoons baking powder (I used 1/4 tsp cooking soda)
1/2 teaspoon cardamom
1/4 teaspoon salt
1/2 to 3/4 cup whole milk (start with half cup, add little by little until you get the right consistency)
1 large egg, whipped
1/2 teaspoon vanilla extract
Vegetable oil, for deep frying
For dusting the fritters
1/4 cup powdered sugar
2 tablespoons cocoa powder (optional - I didn't use )
In a large bowl, combine the flour, 1/4 cup of cocoa powder, sugar, espresso powder, baking powder, cardamom, and salt. Beat the milk, egg and vanilla extract, separately.
Pour the wet ingredients into the dry and whisk to combine. Set aside while you heat the oil.
Heat oil. Bring it to the temperature below the smoking point. This is important to cook the fritters rightly.Or else they get burnt outside and uncooked inside.
Drop 1 heaping tablespoon of batter for each fritter into the oil. Use a very small ice cream/dough scoop if you have one.Work in batches, and do not crowd the pan. Fry for a few seconds per side, flipping gently once. Remove to a paper-towel lined plate. Repeat with remaining batter.
Allow fritters to cool to room temperature. Sift the powdered sugar (and cocoa powder if you prefer) over the them.
The fritters swell a bit while frying and are crisp while hot but get softer after cooled.They are not sweet enough. So the dusted sugar is essential which compliments.
Hot cocoa fritters with vanilla ice cream sounds a good dessert too :)