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4 Serves
83 Mins
In a large bowl, combine flour, yeast, sugar, and warm water to form a smooth, sticky batter, then cover and let it proof for 60 minutes.
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PolishVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
227 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
15 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat vegetable oil in a deep-frying pot to 175°C.
Using a spoon, drop small portions of the batter into the hot oil and fry until golden brown, turning occasionally.
Remove the dumplings with a slotted spoon, drain on paper towels, and drizzle with date syrup before serving.
9
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Portuguese