The small fritters with chocolate cream are irresistible fried desserts. Of poor origin, born at home so as not to throw away the leftover pizza dough, they soon gained a place of honor also on the tables of some restaurants and pizzerias. Made with pizza dough, modeled in small cylinders and then fried in hot oil, they are passed in granulated sugar and then served very hot with a delicious chocolate cream. But be careful, you will always want more and more of them. So let’s see how to prepare the small fritters with chocolate cream without mistakes.
In a bowl mix the flour with the baking powder (1).
Add the milk, previously mixed with water, and then salt (2), then mix well.
Transfer the dough to a work surface and work vigorously with your hands until it is firm and homogeneous (3).
Form a smooth ball, transfer it to a glass container (4), cover with a cloth and let it rest until doubling the initial volume.
After the necessary time has passed, take again the dough, sprinkle the work surface with a little flour, and work it briefly (5).
Form many small pieces, then make strips about 2 cm wide and then give it a cylindrical shape (6).
Heat plenty of seed oil in a pan, then dip the pasta cylinders and fry them until they are golden. Drain them carefully, let them dry on kitchen paper and then pass them in granulated sugar (7).
Soften the chocolate spreadable cream and decorate the small fritters by letting it fall into thin strips with the tip of a fork (8).
Stack the small fritters on a serving plate and serve hot (9).
When you transfer the dough to the work surface, to avoid sticking, remember to lightly sprinkle the surface with a little flour or semolina. With these doses you will get about 40 small fritters.
To obtain an even softer preparation, you can roll out the dough, make the cylinders, cover them with a cloth and let them rest in the oven with the light on for another half hour.
For frying, remember to always choose a good oil. Among the best there is that of peanut seeds: characterized by a smoke point that exceeds 200 degrees C, odorless and clear, it does not alter the taste of the food. The optimum oil temperature must be between 160-180 degrees C. For this reason, it is always better to have a kitchen thermometer, but if you do not have it, dip a piece of pasta in hot oil: if it starts to sizzle and some bubbles form, it means that it is the right temperature. Fry a few pieces at a time and, once golden brown, drain them with a slotted spoon and then let them dry on kitchen paper towels.
As an alternative to the classic chocolate cream, you can melt a little dark or milk chocolate in a bain marie with a drop of milk and garnish your small fritters in this way. You can also sprinkle them with a little chopped hazelnuts or almonds or grated coconut.
Preparation of poor origin, these type of small fritters are a typical Neapolitan specialty. Once prepared at home so as not to throw away the leftovers from the pizza dough, today they are offered in most local restaurants and pizzerias, both sweet and savory. They are also called small angels, small devils, small sticks and street urchins.
The small fritters with chocolate cream should be fried and eaten while still hot. In any case, closed in a special airtight container or covered with a sheet of transparent film, they can be preserved for a maximum of 1-2 days. Before consuming them, we advise you to heat them up in the oven for a few minutes anyway.