How do you fry fritters at home? How to fry fritters at home

1Combine the flour, yeast, salt, baking soda.

2Add warm water, cover with plastic wrap and leave for 20 minutes.

3. Press flat, use a brush to apply oil, fold and flatten, then apply oil, fold and flatten, continue to apply oil, knead well, and let it sit for 20 minutes.

4. Press the flat oil, press the flat oil, press the flat oil, and then eat for another 20 minutes.

5 The third time press the flat oil press the flat oil press the flat oil, this time is already a very soft state, cover the room temperature overnight fermentation, the next morning to take out is soft lying on the stomach. Pour it on the panel and flatten it into a square.

6. Cut the section and smear some oil on the section, and stack each upper and lower two sections (the oily part is glued inside, press it hard in the middle with chopsticks, pinch and stretch it at both ends, and set aside it for all stretching.)

7 Heat the frying pan and add the fritters when the bubbles are bubbling. You don't need to put a lot of oil to let the fritters soak completely, probably there is no oil at the bottom of the pot, the fritters float up and fry for a while, turn them over, and fry them slightly on all sides until they are golden brown. The fried fritters are placed on the blotting paper to absorb the oil, which is much healthier.

Baking powder version of fritters.

All-purpose flour 250g, salt 1 2 teaspoons, baking powder 1 2 teaspoons, baking soda 1 2 teaspoons, vegetable oil 1 tablespoon, water 130ml, 1 egg.

1.Mix 250g of all-purpose flour, 1 2 teaspoons of salt, 1 2 teaspoons of baking powder, 1 2 teaspoons of baking soda with chopsticks, add eggs to increase the fragrance, and finally add water, stir with chopsticks to make the dough roughly formed, you can press the dough together by hand or with a spatula, and you don't need to knead the dough very much, because the dough needs to be very soft and malleable, and the fritters can be fully fluffy when they are fried, and too much kneading the dough will make the gluten more tense, so you only need to knead the dough until you can't see the dry flour and form it.

2.After the dough is basically formed, add 1 tablespoon of vegetable oil to mix well, and continue to mix with a spatula to let the oil be absorbed by the dough.

3.Finally, grease the surface of the mixed dough, cover with plastic wrap and let the dough rest at room temperature for more than 1 hour or refrigerate overnight.

4.The rested dough will be softer and more malleable, so transfer the dough to the table and sprinkle with dry flour to prevent sticking.

5.Fold the dough into rectangular sheets, about 1 cm thick, and cut into strips 3 cm wide.

6.Prepare a large pot of hot oil, the oil temperature is about 180-200 degrees, if there is no thermometer, you can cut a small piece of leftovers into the oil pan, the dough can float on the surface, and the surrounding is constantly bubbling up, it means that the oil temperature is reached, the length of the fritters mainly depends on the size of your pot caliber, so if you want to make long fritters, try to choose a large-caliber pot.

7.Stack two small pieces of dough on top of each other and press the marks in the middle with fine chopsticks, taking care to take the dough lightly and try not to damage the shape of the dough.

8.Before putting into the pan, you can pinch the two ends, stretch them slightly, put the dough into the oil pan from the middle, and then loosen the two ends.

9.Don't move the fritters for the first 3 seconds after they are put into the pot, and when you see the fritters begin to expand, you can gently play with chopsticks to heat both sides of the fritters.

10.Wait for the color of the fritters to become golden in the pot, you can take it out and drain the oil, because of the egg added to the dough, the fried fritters will be more fragrant, and at the same time increase the water absorption of the fritters, the fritters will not be so crispy after cold, so the fried fritters will be more delicious when they are hot.

Ingredients: 5 servings.

500 grams of flour.

3 eggs. 5 g of yeast powder.

40 grams of corn oil.

Excipients salt: 5 grams.

3 grams of baking soda.

170 grams of water.

Fry fritters with corn oil to taste.

Step 1: A complete list of home fried fritters.

Flour, eggs, salt into a basin.

Step 2: How to make fried fritters at home**.

Add yeast powder.

Step 3: A home-cooked way to fry fritters at home.

Add baking soda.

Step 4: A simple way to fry fritters at home.

Add corn oil.

Step 5: How to eat fried fritters at home.

Mix with water to form a soft dough, cover with plastic wrap and start to rise.

Step 6: How to make fried fritters at home.

In the summer, the temperature was high, and it took two hours for the hair to be ready.

Step 7: How to fry fried fritters at home.

Silicone pad smeared with some oil to prevent sticking, the dough does not need to be kneaded, take a piece to make a long strip of palm flattened, cut narrow strips, two, two folded up, flattened with chopsticks, elongated.

Step 8: How to cook fried fritters at home.

When the noodles are elongated, they are a little different in size, hehe.

Step 9: How to stew fried fritters at home.

Pour an appropriate amount of oil into the pot, not too little, change the heat to medium heat after the oil is hot, and it is advisable to put the fritters into the pot to float quickly. If the oil is too hot, it will fry easily. Fry thoroughly until golden brown and remove from the requisition.

Add the water, the yeast powder, stir well, and add the oil.

Add baking soda, salt and flour.

Mix the dough and let it sit for 10 minutes. Knead.

Then cover with plastic wrap and refrigerate to ferment.

After fermentation for a long time, take it out and let it stand at room temperature for 10 minutes.

Pour a little salad oil over the plate and remove the dough and place it on the plate. Knead it with oil and knead it into a rectangular sheet with a thickness of about centimeters.

10 Then use to cut into small pieces, about 3-4 cm in size, generally two pressed together I am a single piece, with chopsticks in the middle of the press.

Put oil in a pan and heat it. Take the dough sheet and stretch it slightly.

Go down and test the oil temperature and put it in the pot.

Float up and the oil temperature is suitable.

Go down to the pan one by one and fry over medium-low heat. Don't turn it over frequently, don't be mushy or black, and blow it up while frying it. Color on both sides.

Golden salvage. Control the oil and remove it to eat.

The fritters on the outside are expanded, and some of them are filled with alum, and the alum expands when it is hot, but the alum contains aluminum, and aluminum is harmful to human brain cells. Therefore, when frying fritters at home, you can follow the net to make noodles, cut them into strips, and do not add all kinds of harmful substances.

You can look for it on your phone, or on Xiaohongshu, there will be tutorials, you can use oil and eggs, live sugar, yeast to start, and then do it, you look at the phone for details.

It's hard for beginners to fry fritters well, because fritters need to be made of alum, less is great, and more has to be thrown away!

Ingredients: 500g flour; Appropriate amount of oil;

Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees Summer: 16 grams of alum alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees Winter:

14 grams of white alum, 9 grams of edible alkali, 7 grams of salt, 45 degrees of warm water 325 Restraint method: (1) Put alum, salt, and alkali (all in powder form) into a basin, and slowly add it to dissolve it all; Add flour, stir well with your hands, and knead vigorously until the "three lights" (i.e., face light, pot light, and hand light); After standing for about 30 minutes, knead it again, and repeat it 3 times, until the dough skin is smooth and moist, with good depth, toughness, elasticity and plasticity; Grease the place where the dough and the basin meet, arrange the dough, cover it, and leave it for about 4 to 8 hours according to the season (pay attention to keep it warm in winter).

2) Brush a layer of oil on the dough table, buckle the dough upside down on the board, spread it out and pull it into a rectangle, cover with plastic wrap, and set it aside.

3) Arrange the dough into long strips about 10cm wide and 1cm thick, then cut the top knife into small strips 3cm wide, then close each two opposite sides, press them with chopsticks to make the two stick together, pinch the two ends with both hands and stretch them to 26cm, fry them in the pan, turn them frequently, see the fritters bulge up and are golden brown, and take them out when cooked.

1. Put the yeast, salt and baking soda into warm water to dissolve, add flour to form a ball, and let it sit for 20 minutes.

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so that the dough is soft and smooth.

3. Put the kneaded dough in a warm place to rise until it doubles in size.

4. Roll out the dough into centimeter-thick slices and let it sit for 15 minutes.

5. Cut into strips 2 finger widths, overlap the two, press them together with chopsticks in the middle, pinch the two ends and stretch them.

6. Heat the oil pan and fry it in the oil pan until golden brown.

1. The dough should be softer, if the dough is too hard, the fried fritters will be too solid and unpalatable.

2. The dough should be fully fermented, if the dough does not rise, it will not reach the due fluffiness.

3. Knead the dough with oil before making the dough, and then make it so that the dough is soft and lubricated, and the fried dough sticks are delicious.

4. The oil temperature should reach a certain height, and the fritters can be quickly fluffed up. It usually reaches 150 degrees, and small bubbles can be formed when the fritters are lowered.

500 grams of flour, 10 grams of refined salt, 300 ml of cold water, 1000 grams of oil.

Take the flour and salt and pour it into a basin, synthesize the dough, knead it repeatedly until the dough is smooth and flexible, divide it into several parts, and make it into baked cakes.

Put the raw fritters in a hot oil pan and fry them until golden brown, then remove them and serve them in the pancakes.

Stretch the dough dough into long strips and roll it out with a rolling pin until it is about 12cm wide and thick, if the width and thickness are uneven, it will affect the shape of the finished product.

Step 2: Cut into long strips about 3cm wide.

Step 3: Stick a little flour on both sides of the strip, if the flour is not sticky, the fritters will be glued and cannot be fried.

Step 4: Press the strip in the middle of the strip.

Step 5: Stretch the middle of the pressed strip slightly and then rotate it.

Ingredients: 500g flour, 1 egg, 200g milk.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of yeast.

How to fry fritters:

1. Prepare a bag of milk and an egg.

2. Put the milk, eggs, oil, salt, and yeast together and stir it (the amount of oil is about twice that of the usual stir-fried spikes, and the fried fritters with too little oil will be dry).

3. Stir evenly and add flour, no need to add water, and the dough should not be hard.

4. When the noodles are almost ready, knead the noodles with your hands dipped in oil, just like that, cover them with plastic wrap, and wait for them to ferment.

5. Fermented cherry blossom noodles.

6. Smear a little oil on the panel, and knead the surface into long strips and flatten it.

7. Cut into small pieces.

8. Put the two agents together and press them with chopsticks (ps: you can also use one agent to fry directly here).

9. Put oil in the pot, wait for the oil to boil, stretch the agent into the pot, and change the heat to low after the oil boils.

10. Wait until the fritters are golden brown and then remove from the pan.

11. a finished product.