Fennel Fritters

Overview

Delicious fennel fritters fried by yourself. Fresh out of the pan, golden in color, with an attractive crispy aroma and a rich flavor of cumin.

Fry the cumin until fragrant.
Grind slightly in a garlic mortar.
Pour warm water into the bowl and add appropriate amount of baking powder to dissolve.
Put appropriate amount of flour in the basin.
Appropriate amount of peanut oil, salt and braised fennel.
Pour in the yeast water and use chopsticks to stir into a fluffy consistency.
Knead into a smooth dough and place in a warm place to ferment.
Ripe fennel dough.
The honeycombs are very obvious.
Take an appropriate amount of dough and deflate it.
Roll out into a strip about 10cm wide. You can also make it shorter. I poured less oil and if it was too long, it would not be fried in the pot.
Cut into small thin strips. It is not recommended to cut it too wide, as it will expand when fried and it will be too wide.
It was too long in the middle so I cut it in the middle. 😅
Heat an appropriate amount of oil in the pot to 50% to 60% heat, and fry the small fried dough sticks over medium-low heat.
Flip with chopsticks and fry on both sides until golden brown.
Remove the oil control. In fact, there is no oil in the pan.
Finished product.
Finished product.
Finished product.