1. Three well-ripe persimmons. (Actually used two, my son squeezed one away π ).
2. Use a spoon to dig out the pulp, the color is too beautiful π.
3. Persimmons are already very sweet. I am afraid that adding flour will dilute the sweetness of persimmon dumplings, so I added a little bit of white sugar. If you like the original flavor, you don't need to add it.
4. A moderate amount of flour.
5. Stir into a thick batter.
6. Heat an appropriate amount of oil in the pot to 50% heat.
7. Use a small spoon in your left hand to scoop an appropriate amount of persimmon batter, and use chopsticks to peel into the oil in your right hand. Fry until the shape is finalized, use chopsticks to gently poke off the bottom and all float up.
8. Fry until golden brown and turn over and fry.
9. Remove and absorb oil with absorbent paper.
10. Finished product.
11. Finished product.
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