Fritule

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   Oko 2 min

2. 2

   In a separate medium bowl, lightly whisk the egg, then stir in the plain yogurt, optional dark rum, and lemon zest until well combined.

   Oko 2 min

   Napomena kuhara: Using room temperature egg and yogurt will help the batter mix more easily.

3. 3

   Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Gently fold in the optional raisins.

   Oko 2 min

   Napomena kuhara: Be careful not to overmix the batter, as this can make the fritule tough.

4. 4

   Cover the bowl and let the batter rest at room temperature for 30 minutes to allow it to thicken and develop flavor.

5. 5

   In a deep, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 175°C (350°F).

   Oko 5 min

   Napomena kuhara: Use a kitchen thermometer for accuracy. If you don't have one, the oil is ready when a small drop of batter sizzles and turns golden in about 30 seconds.

6. 6

   Working in batches, use two teaspoons to carefully drop small dollops of batter into the hot oil. Don't overcrowd the pot.

   Oko 5 min

   Napomena kuhara: Dipping the spoons in the hot oil occasionally will help prevent the batter from sticking.

7. 7

   Fry for 2-3 minutes per batch, turning them occasionally, until they are puffed, deep golden brown, and cooked through.

   Oko 8 min

   Napomena kuhara: The fritule will often turn over by themselves as they cook.

8. 8

   Use a slotted spoon to transfer the cooked fritule to a plate lined with paper towels to drain excess oil.

   Oko 2 min

9. 9

   Dust the warm fritule generously with powdered sugar and serve immediately for the best texture.

   Oko 2 min