Mix the flour, sugar and salt, add the eggs, eshel, vanilla, brandy, lemon zest and oil and mix into a batter that is smooth.
2
Heat the oil to 175°C (345°F) and shape the batter into balls with two spoons and drop them into the oil.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Dip the spoons in oil or water between balls: the sticky batter slides off them into the oil without smearing.
💡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.
3
Fry 2–3 minutes, until the dough browns, and drain.
Stove
4
Sprinkle the powdered sugar on top and serve immediately.
629calories
15 gprotein
93 gcarbs
20 gfat
● protein 10%● carbs 61%● fat 30%
Per serving (255 g), of 4 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)
Helps, not needed: Candy/oil thermometer
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