Mix the flour, yeast, sugar and salt, add the water and mix into a batter that is wet and thick.
2
Cover and Let rise in a warm place for 1 hour, until the batter doubles in volume.
⚙ ProofingPlastic wraporKitchen towel
3
Heat the oil to 170°C (340°F) and dip a small spoon in oil, fill it with the batter and drop walnut-sized balls into the oil.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Dip the spoon in oil before each ball: the batter slides off it into the oil in a round ball and doesn't smear.
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4
Fry 4 minutes, until the dough browns, and drain.
Stove
5
Drizzle the date syrup on top.
262calories
5 gprotein
44 gcarbs
6 gfat
● protein 8%● carbs 69%● fat 23%
Per serving (103 g), of 8 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Candy/oil thermometer
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