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 egg
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.
My favorite thing about Saturday is sleeping in. By the way, these look delicious!
Ah, good one! I love turning my alarm off on Friday nights. 😉 Thanks so much, Jen!
Oh, yes! These look amazing! You are so creative, I never would have thought to put these flavors together!
Thanks so much for stopping by my blog and always leaving such sweet comments! 🙂
Stumbled upon your blog and I’m so glad! I’m going to try making these for my boyfriends birthday and I’ll let you know how everyone liked them!
Do you have any good twist on pancakes? I’m excited to start baking and trying all your recipes. Lemon squares are definitely next.
Hi Colby! Thanks so much for stopping by my blog. Yay, glad you’re going to try these! I really hope you and your boyfriend like the recipe, please do let me know how it comes out!
Pancakes…hmmm. I pretty much always use the same two recipes, haven’t really experimented with pancake variations yet. Sorry! I do however have plenty of different pancake recipes Id like to try saved on my Pinterest ‘Brunch’ board here- https://www.pinterest.com/willbake4books/brunch/. I don’t know if it’ll help, but I thought I’d share just in case it does. 🙂
Thanks so much for visiting my blog!! I appreciate it. Again, I hope you enjoy this recipe and whatever else you try. I’d love to hear your feedback. 🙂
I made these, and it was by far the best decision I have made in a while. Every single person that tried them, loooved them. They are not dry at all, they are the perfect amount of citrusy, sweet, moist in the middle, and crunchy on the outside. And I would say they are pretty easy!
For anyone that wants to try these this what I discovered making them:
– Second step, combine butter with juice BEFORE removing from heat.
-They use a lot of oil, be prepared for that (I fully submerged them).
– If you think you’re making the balls of dough small enough, make them smaller. They expand so much in the oil, you can do smaller than quarter-sized
– For the dipping sauce, heat the chocolate a little before you combine with cream.
Bekah, I’m so excited to bake more now and your blog will be my go to. These were awesome!
Oh, wow, your comment definitely made my day! 🙂 I’m soooo happy you enjoyed this recipe. Those are some really great tips as well- thanks for sharing with us!
Thank you so much for visiting my blog and for leaving this kind comment. Happy baking!
I really like your blog.. very nice corols & theme.Did you create this website yourself or did you hire someone to do it for you?Plz answer back as I’m looking to create my own blog and would like to find out where u got this from. many thanks
Hey. Thanks for the nice comment! I bought the foundation theme on Genesis for WordPress and then customized everything else to my liking. It’s called the Foodie Pro Theme. Good luck on your blog! 🙂
Substitute for egg mixture vegetarian
Hey Snaya. Well, whenever I want to find a substitute for an egg, I usually make a chia or flax egg. To make, mix 1 tablespoon chia seeds or flax with 3 tablespoons water and place in fridge for 15 minutes until “eggy” textured. Then go ahead and use as you would the egg! Hope that helps. 🙂