Homemade healthy pumpkin fritters
Overview
Pumpkin season is so crazy. Pumpkin can be used as raw material for any delicacy. You can adjust the taste at will when you make it yourself. Needless to say about nutrition, the taste is also great, better than what is sold at breakfast stalls.
Tags
Ingredients
Steps
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Pumpkin puree
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Add yeast, aluminum-free baking powder, edible alkali, salt and flour to the pumpkin puree without adding water, and knead into a moderately soft and hard dough. When kneading the dough, do not put all the flour in at once, but add it in batches.
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Reconciled dough.
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Press the mixed dough with your hands until there are many small pits on the surface. Pour in an appropriate amount of peanut oil and continue pressing with the back of your hand to allow the dough to slowly absorb the oil.
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Knead into a smooth dough.
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Arrange it into a flat strip, wrap it in plastic wrap, and ferment it at room temperature for 4 hours, then move it to the refrigerator and continue fermenting it for 8 hours.
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Take out the fermented dough, uncover the plastic wrap, and continue to place it on the plastic wrap.
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Cut into slightly wider strips with a knife.
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Stack the two pieces together.
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Press it with chopsticks.
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Remove the chopsticks.
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Heat oil in a small pot until 80% hot.
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Pick up the prepared dough sticks with your hands, pull them slightly toward both ends, and put them into the oil pan.
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Fry until both sides are golden brown, remove and control the oil, and eat while hot.
