Wind fritters. Recipe

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Wind fritters. Recipe

This is the first time that I prepare this recipe of wind fritters, but I assure you that it won’t be the last because liked very much at all. Fried masses are not my thing, I rarely prepare them, not to do I don’t prepare or croquettes, but I think that at this rate I will end up taking them the aftertaste.

When my son tasted them I said, MOM these fritters are empty inside, because the traditional fritters of Ibiza are made with potato or sweet potato and have mass inside. But, as said you, for something are wind? The truth is that the crispy fried dough in this recipe is delicious, I think that from now on I will prepare not only at this time of the year.

40 fritters ingredients:

  • 170 g of cake flour, 1/2 teaspoon of baking powder, 250 g of water, 50 g butter, 1 pinch of salt, 1 tsp. sugar, 4 eggs, oil of olive or sunflower for frying and sugar to coat.

How to make wind fritters

We started weighing flour and yeast, then we sift them. In a saucepan put the water, butter, pinch of salt and teaspoon of sugar. We put it on the heat until it boils. Add blow flour, went down the fire and stir until dough that is off of the walls.

Remove from the fire and leave tuning. Off the heat, we will adding eggs one at a time, beating with an electric rod after adding each one and not adding the following until the previous one is well dissolved in the mass. We will obtain a smooth, homogeneous mass. Let the dough stand for half an hour.

Heat oil in a frying pan and with two teaspoons of coffee (as small as possible because the mass grows a lot when you FRY) will form balls that we will be frying until they are well gilded. As the fritters are made them will be deposited on a plate covered with paper kitchen, to absorb excess oil. We coat them in sugar and serve them immediately.

Fry the doughnuts is the more “delicate” part of this recipe if you want them to be us round. My trick is to spread the spoons with oil, so the dough doesn’t stick. So I have a glass of oil where I’m dipping the teaspoons before each donut, it is a bit laborious but they fit so perfectly.

Wind fritters. Recipe

Processing time | 1 hour
Difficulty | Easy

Tasting

To taste this wind fritters recipe best is almost indispensable to consume them immediately after frying, when they are still hot. You can have the prepared dough and go casting portions of oil a few minutes before serving. They are delicious both alone and topped sugar or cream, cream, or chocolate filling.

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