4 Serves
67 Mins
In a large bowl, combine masa harina with warm water and a pinch of salt to form a smooth, pliable dough.
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EgyptianVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
99 µg / 400 µgCalcium
82 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
191 mg / 4,700 mgSodium
429 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Divide the dough into small balls and flatten them into discs, then place a spoonful of the filling ingredients in the center and fold the edges to seal into a cigar or turnover shape.
Heat a generous amount of vegetable oil in a heavy-bottomed pot or deep fryer to 175°C.
Carefully lower the molotes into the hot oil and fry until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
Season the hot molotes with salt and pepper to taste and serve immediately.
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Greek