From the EFK recipe collection
- Prep
- 20 min
- Cook
- 15 min
- Total
- 155 min
- Yield
- About 20 pieces (6 appetizer servings)
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Stir the yeast into the warm water and let stand for about 10 minutes, until lightly foamy.
- Place the flour in a bowl. Add the yeast water, softened lard and salt and knead until smooth and elastic, about 5 minutes. Cover and let rise until doubled, about 2 hours.
- Roll the dough on a lightly floured surface to about 1/8 inch thick. Cut into approximately 2-inch squares or diamonds.
- Heat the frying fat to 355°F. Fry only a few pieces at a time, turning as needed, until puffed and golden, about 1 to 2 minutes per batch. Drain on a rack or paper towels.
- Serve immediately while warm with cured meats and soft cheese.
Equipment
Mixing bowl; rolling pin; bench scraper or knife; Dutch oven or deep heavy pot; deep-fry thermometer; spider or slotted spoon; cooling rack
Food safety & storage
Keep frying fat near 350°F to 360°F and never introduce water into hot oil. Fry in small batches to prevent overflow and temperature crashes. Keep uncooked dough away from the fryer and allow used oil to cool completely before moving it.
View this recipe on the original EFK website ↗