2 TB salted butter
1/3 cup sugar
Zest of 2 mandarins, plus more for sprinkling
1 lime, juiced (about 1 TB + 1 tsp)
1/3 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
Coconut oil, for frying (I use non-virgin coconut oil to avoid coconut taste; you can also use any vegetable oil)
Confectioners’ sugar, for sprinkling
In a medium bowl, mix the flour, baking powder, baking soda and salt together. Pour the wet ingredients into the dry ingredients and whisk together. Try not to over-mix your batter.
Fill a large saucepan two-thirds up the side with oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Using a cookie scoop, carefully drop scoopfuls of the batter into the hot oil and fry until golden brown all over, 2 to 4 minutes. Remove with a slotted spoon onto a paper-towel-lined plate.
Sprinkle with some confectioners’ sugar and orange zest.
For the sauce, bring the cream to a boil in a small saucepan. Then pour the hot cream over the chocolate. Whisk well until the chocolate melts. Serve in small bowls or dishes alongside piles of the pastry.