.jpg&w=3840&q=75)
6 Serves
100 Mins
In a large mixing bowl, combine flour, yeast, sugar, and warm water to form a smooth, elastic batter. Cover and let it proof in a warm place for about 60 minutes until doubled in size.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
305 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
128 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
240 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Heat a deep-frying pot filled with vegetable oil to 175°C.
Using a spoon or a piping bag, drop small portions of the dough into the hot oil. Fry until golden brown and crispy, turning occasionally with a slotted spoon.
Remove the fritters from the oil and immediately dip them into the prepared simple syrup. Transfer to a serving dish and serve warm.
97
g52
g56
g
.jpg&w=3840&q=75)
French31
g34
g14
g