In a saucepan, heat the water, butter, sugar, orange zest and a pinch of salt. When it starts to boil, we pour all the flour and cocoa suddenly, which we will have previously sifted. Stir with a wooden spoon until the dough comes off the sides of the saucepan.
Remove the saucepan from the heat and wait a few minutes for the dough to lose some heat. When the dough is slightly tempered add the eggs, one by one, and stir vigorously. Until the first has not been integrated into the dough, we do not incorporate the second.
We will obtain a fine, homogeneous and dense cream that must be left to rest for approximately one hour, so that take body before proceeding with the recipe. The denser it is, the easier it will be to fry the fritters and the better shape they will be.
After the rest, we heat plenty of oil in a saucepan or in a frying pan and fry the fritters. To do this, we deposit teaspoons of dough in the oil, making sure that fall suddenly in the same place so that they are well rounded. It is advisable not to fry many at the same time so that the temperature of the oil does not drop.
Flip the fritters so that they are golden brown and well cooked on the inside. Once ready, we remove them and place them on absorbent paper to remove excess oil. We sprinkle them with icing sugar at the moment we serve them and ready to enjoy.