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4 Serves
110 Mins
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and a pinch of salt. Gradually add milk or water while mixing until a soft, pliable dough forms.
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AmericanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
126 µg / 400 µgCalcium
126 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
207 mg / 1,250 mgPotassium
119 mg / 4,700 mgSodium
412 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Divide the dough into equal portions and roll them into elongated, log-like shapes on a clean cutting board.
Heat a generous amount of vegetable oil in a deep-frying pot over medium heat until it reaches the appropriate temperature.
Carefully place the dumplings into the hot oil using tongs and fry until they are golden brown on all sides, turning occasionally to ensure even cooking.
Remove the dumplings with a slotted spoon and drain them on paper towels to remove excess oil. Season lightly with salt and pepper if desired and serve hot.
26
g50
g56
g
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Tunisian