Simple and lean fritters without milk and eggs. They are prepared very easily and quickly. You can consume sweet or salty. Wonderful and magical, soft and airy! Instant work which do not absorb fat. Read more information in note 👇about this recipe below in the section. Follow the recipe.
Ingredients: simple, total time: 65 min., about 32 fritters
For raising yeast:
1 bag dry yeast/ 7 g
150 ml lukewarm water
1 tsp of granulated sugar
1 Tbsp flour 00
Other ingredients for Dough:
550 g flour 00
250 ml lukewarm water
1 tsp salt
and:
350 ml oil for frying
1 deep container
1 medium deep pot
Preparation:
Pour a 1 spoon of flour into a bowl, add 150 ml of lukewarm water, 1 bag of dry yeast, a teaspoon of sugar, stir well with hand whisk. Let the yeast activate for 15 minutes.
Alternately pour the rest of the lukewarm water, and gradually flour, add a teaspoon of salt, first beat with a hand whisk, then when the mixture has become thicker, beat with a wooden spoon.
Leave the dough to double in size for 30 minutes in a warm place.
After the time has passed, knead the dough with a spoon once more, and let it stand for another 15 minutes.
Meanwhile, heat oil for frying on low to moderate heat 15 minutes.
Fill a cup with warm water and place a spoon in it to scoop out the dough and dip it back into the water.
When you pick up the dough with a spoon, only from above, idle the dough from the spoon and carefully place them in the oil.
Be careful not to let a drop of water get into the oil or to stir the hot oil with a spoon, it will splatter everywhere.
Do not increase the heat, leave it on a low moderate heat, that way it will fry evenly and will not burn. It is important that you have heated the oil and that it is hot enough! Baking technique is always significant in this work.
Fry fritters in hot oil until golden brown on all sides, about 2-3 minutes.
Remove them with a slotted spoon, place on a plate with kitchen towel to absorb excess oil.
You can consume them sweet or savory.
From savory products you can serve with: cheese, mature cream, sour cream, ajvar, with yogurt.
For sweet products, serve: jam, Nutella, sugar, or vanilla cream.
Buon appetito!
NOTE:
When making fritters, it's significant to add plenty of oil so that they don't touch the bottom, add more as needed if you're making the whole batch.
You can also put the dough in the fridge, covered, and bake the rest for tomorrow. Leave the remaining oil from frying to cool completely, strain and leave for the next day.
If you have decided to make sweets, you can add grated lemon peel in a dough, which will give a wonderful aroma.
When making fritters or donuts, I advise you to use only smooth flour, I used Italian flour type 00 in this one, it is a fine and soft flour that is also used for pizzas.
To keep them fresh and soft, I always put them on a larger plate and cover them with a bag. You can also keep the nylon film in a dry place for up to 1 day if it remains.
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