Corn Noodle Fritters

Corn Noodle Fritters

1. Flour: Cornmeal is weighed according to the ratio of 3:2. I used 180 grams of flour and 120 grams of cornmeal.

2. Add salt, aluminum-free baking powder

3. Mix well, then add 2 tablespoons of vegetable oil and mix well

4. Add water and form a soft dough, 饧 noodles, knead the dough every 30 minutes, and do so 3 times

5. Spread vegetable oil on the surface of the noodles and add more, as if the dough is immersed in the oil, but actually not much oil. Continue to make noodles for more than 6 hours. Wake up early to make noodles at night, the most reasonable time

6. The next morning, press the dough into a rectangular sheet, and press it with your hands. You don’t need a rolling pin. The thickness is about 5 mm, or it can be thinner, about 3 mm.

7. Divide into the dough pieces as shown in the picture, about 3 cm in width, and relax for a few minutes

8. Two pieces of dough are stacked

9. Use your fingers to make a mark in the middle

10. Pinch both ends and stretch

11. Put it into a 60% hot oil pan to fry

12. Do not stop using the chopsticks to turn the dough sticks during the frying process to make them evenly heated. Fry until the dough sticks are fluffy and become golden and brick red.

13. Vertical installation, oil control

14. Finished product

Tips:

After watching TV, I feel that the amount of baking powder can be reduced. Try using yeast next time