New Fritter Recipe: Crispy and Crunchy, Gets Tastier with Every Bite, Stays Crispy for 5 Days

This snack is so fragrant! It's simpler than buns, more popular than dumplings, and can be enjoyed as a breakfast or snack. This creative idea comes from fritters; the recipe is even simpler than fritters, crispy and crunchy, and gets tastier the more you eat. It doesn't stay soft for 5 days. I make this two or three times a week at home, and it's my family's main snack during the Spring Festival, especially my son loves to eat it, stopping one after another with one hand.

I eat this fritter-like breakfast about once a week at home, not because it's complicated, but because you can only make a little bit at a time, and the leftover fritters become soft and inedible after noon. Especially children and the elderly don't like to eat them. It's a waste to discard the oil used for frying fritters, but it's unhealthy to reuse the oil. So, if you want to eat fritters, you can only make them once a week.

Before the Spring Festival, all the snacks were eaten up, and my child was craving something sweet, so he had a brilliant idea: why not make fritters in the shape of small fritters using the flour in our house? Fry them until crispy and hollow, but they won't stay soft. This not only allows them to be stored for several days, but more importantly, we only have flour at home to make snacks. If you have flour at home, try this fritter recipe with me. It's not just for breakfast, it's also a snack, and the little guy loves to eat it. I look forward to your comments and sharing your favorite noodles. Wishing you all health and safety!

Savory Simple Version Fritters

Step 1: Take 500g of medium-strength flour, pour it into a large bucket, add 5g of yeast, 5g of salt, and 270g of warm water, and stir until dissolved. Then pour it into the flour and stir evenly. Stick to the ratio of water to flour, and when stirring, the flour will appear in small pieces, indicating that the water is just right.

Step 2: Knead the dough into a smooth ball, cover it with a damp cloth, and let it ferment for about 30 minutes. The fermentation is different from buns, and it needs to ferment to twice its original size.

Step 3: Knead and deflate the fermented dough, take a small piece of dough, use a rolling pin to roll it into a rectangle.

Step 4: Use a knife to cut it into strips 3cm wide. The dough needs to be thinner, unlike fritters, fritters need to be thick to make them crispy when fried. The small fritters I made don't need to be hollowed out; if they are hollow, they will become soft when eaten as snacks.

Step 5: Take 2 pieces of dough and stack them, use chopsticks to press in the middle, using the same principle as fritters. But don't press too tightly; fritters need to stick together when fried, I'm making them so that they can be loosened after frying, so they will be crispy.

Step 6: After the pot is heated, pour in a suitable amount of oil, and the oil temperature is about 180 degrees. Put the made fritters into the pot. The fritters will quickly float up to the oil surface. Then judge the oil temperature. If the oil temperature is too low, put the fritters in, they will settle on the bottom, and they won't float up immediately. Frying fritters in this way will make them hard and not tasty.

Step 7: As the oil temperature rises, the fritters become bigger and more fragrant, using chopsticks to flip the fritters until they are golden brown and then take them out. Continue frying the remaining fritters until they are all finished. Put the fried fritters on a plate to cool, and pack them in a sealed bag. They will not soften even after 5-6 days, and they will be crispy and delicious.

Warm Tips1. This is a new recipe for fragrant fritters. If you want a sweet taste, you can change the salt to sugar, but when stirring in the flour, the sugar needs to be dissolved to be able to stir in. 2. These crispy fritters must be thinner and shorter than ordinary fritters, and they will be crispy when fried.

Step 3: Yeast can be replaced with baking powder? Yes. You can add baking powder in the corresponding proportion to the flour.