Mini fritters, 1 bowl of flour and 1 egg, teach you to make healthy fritters, no additives, more delicious

Today, I will teach you to make delicious fritters at home, it doesn't matter if the pot is small, let's make mini fritters. Well-behaved and cute, crispy and hollow, with a glass of milk or soy milk, perfect breakfast.

【Small fritters】

1. Ingredients: 300g of flour, 1 egg, 5g of yeast powder, 5g of baking soda, 3g of salt, appropriate amount of cooking oil.

Second, the practice of small fritters:

1. Prepare all the ingredients, take a basin, pour the flour into the basin first, then add 5g of yeast powder, then add 5g of baking soda, which can make the fritters fluffy and soft, 3g of salt, and then use chopsticks to stir them well. Then beat in 1 more egg, stir them with chopsticks, and then mix the dough with warm water to stir the flour into a large flocculent. Then pour in 20ml of cooking oil, start to knead the dough, knead the dough for a while, and try to knead the dough smooth. If it is not easy to knead at the beginning, you can let the dough rise for 10 minutes before kneading it, so that it is not easy to get your hands dirty. After the dough is kneaded, put a piece of plastic wrap on the panel, put the dough in, then press the dough with your hands on the top of the plastic wrap to form a rectangular dough, wrap the plastic wrap, and put it in the refrigerator to ferment overnight. If the plastic wrap is relatively thin, it is best to wrap a few more layers to prevent the dough from bursting and leaking out of the plastic wrap during fermentation.

2. When you want to fry the fritters the next day, take out the dough, sprinkle some dry flour on the panel, the dough does not need to be kneaded, directly pull and arrange into long strips, and then roll out the dough sheet with a rolling pin to a thickness of almost 0.5 cm. Cut with a knife into strips about 2 cm wide.

3. Take a bowl of water, dip it in water with your hands, smear a little water on every other dough sheet, then cover another piece with another piece, and gently press it with chopsticks to let the two dough sheets stick together.

4. Because the pot for stir-frying at home is not as big as the breakfast shop outside, we cut the pressed fritters in half and pinch them tightly with our hands at both ends to prevent them from spreading out when frying.

5. Take a pot, put enough cooking oil in it, wait until the oil temperature is hot to 5, pinch the fritters with both hands, pull it slightly, put it in the oil pan, turn on medium-low heat and fry it slowly. When all of them float up, keep flipping them with chopsticks to prevent them from becoming mushy due to local heat. Wait until golden brown and crispy on both sides, and then you can remove from the pan.

6. The fragrant small fritters are ready, take them out first and then turn off the heat, so that it is not easy to absorb oil. Break one and take a look, the hollow is crispy, and it is even more delicious than the one sold outside.

Tips:

I'm afraid that I can't get busy in the morning, so I recommend that you mix the dough one night in advance, so that you can open and fry it when you get up, and it only takes ten minutes to get it, which is very simple.