Corn Fritters
1.
Pour the flour and corn flour into the pot first
2.
Put in aluminum-free fritters leavening agent
3.
Then add salt, sugar, baking soda, egg liquid, milk, corn oil, butter, and water in sequence
4.
After mixing the noodles into a dough, start to figure out the noodles
5.
Pick up the quilt, and after you pick it up, you will pick it up every 10 minutes.
6.
Shape the dough into strips
7.
Wrap it in plastic wrap and put it in the refrigerator for more than 2 hours
8.
Sprinkle flour on the panel and put the dough on top
9.
Divide the dough in two
10.
Take one of the stretched strips
11.
Cut into 2 finger-wide strips
12.
Then stack the two small strips face to face, and use chopsticks to press down firmly in the middle.
13.
Heat the oil, put the chopsticks in the oil, a lot of bubbles will pop out and you can fry it, keep the fire at medium to small
14.
Slightly stretch the dough sticks and put them in a pan (put it lightly, be careful not to burn your hands). After the dough sticks float up, use chopsticks to flip them quickly to make them expand quickly
15.
Fry until golden brown, then remove, sprinkle with powdered sugar, and enjoy a little cool
Tips:
When adding water to the flour, add water slowly, because the draught of flour is not the same. When frying dough sticks, keep it on a medium-low fire. You can reconcile the noodles the night before and fry the next morning. , It depends on personal taste. Use a deeper frying pan to save fuel. After some fritters are cold, the kang kang that is turned over in the frying pan tastes the same as before.