If you want to eat fritters, you don't have to buy them, they are more delicious at home, make a pot in ten minutes, all of them are fluffy, crispy and soft

The method of frying fritters is relatively simple, and everyone will have the materials needed, and the only drawback should be that after frying, you will be entangled in whether the oil can still be eaten. In fact, the oil that has been fried once is edible, and the heated oil becomes mature oil, and the residue inside is filtered out, and it is no different from the original oil. When I make it, I mix the noodles in the evening and put them in the refrigerator to ferment. Use it directly in the morning, and it will be fried in about ten minutes. This breakfast is ready and will not delay the start of work. Let's share the detailed production steps.

【Required Documents】

300 g flour, 3 g yeast, one spoonful of salt, 10 g cooking oil, 160 ml of warm water.

【Steps】

1. Put the flour, yeast, salt and cooking oil in a bowl. With 160 ml of warm water and dough, add a small amount several times and stir as you go. Stir until flocculent.

2. Knead the dough into a smooth and soft surface.

3. Knead the dough, make a hole in the middle, and then pull it like a doughnut before parting. This way, you don't have to work hard to lengthen it.

4. Prepare a piece of plastic wrap and wrap the dough without wrapping it too tightly to allow it to leave. Place in the refrigerator and ferment overnight.

5. Take it out and use it directly in the morning. The leavened dough does not need to be kneaded. Press it directly with your hand and arrange it into a rectangle, with a thickness of about 1 cm.

6. Divide into small strips with a knife with a width of about 2 cm.

7. Stack two small strips on top of each other and press them down with chopsticks to make them fit tightly. Be careful not to press too hard to avoid breaking.

8. When the oil temperature is hot, it is put into the green billet. When I saw the bottom of the pot start to bubble, it was about 50% hot. Medium-low heat throughout.

9. Turn the fritters over when they are shaped and floating, and turn them over many times to let them heat evenly.

10. Fry until golden brown on both sides, and you can get out of the pan to control the oil.

Tips:

1. The two fritters must fit tightly, so that they may easily swell up when frying.

2. You can add eggs to it to increase the flavor and stabilize the structure of the fritters, making it fluffier.

3. The fermented dough must not be kneaded again.