RCI-SN.002.0273.001
Soufflet Fritters
Soufflet Fritters from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 250 g
- 8 unit
- 125 g
- 150 g
- sachets brewer's yeast2 unit
- of lemon peel or 2 spoons rum1 piece
- coffee vanilla sugar sachet1 unit
- glasses milk4 small
- 2 bottles
Method
1
Heat the milk in a saucepan over medium heat until warm, then remove from heat and let cool slightly.
2
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air.
4
Sift the flour and brewer's yeast together into a separate bowl, then gently fold into the egg mixture.
5
Pour the warm milk into the batter alternately with the flour mixture, stirring gently until a smooth, thick batter forms.
6
Stir in the lemon peel and the vanilla sugar sachet until evenly distributed throughout the batter.
7
Heat the sunflower oil in a deep frying pan or pot to 170-180°C (340-350°F), checking temperature with a cooking thermometer.
5 minutes
8
Drop spoonfuls of the batter carefully into the hot oil, frying 3-4 fritters at a time to avoid crowding.
9
Fry for 2-3 minutes until the bottom is golden, then carefully flip each fritter.
3 minutes
10
Continue frying for another 2-3 minutes until both sides are golden brown and the fritters are cooked through.
3 minutes
11
Remove the fritters with a slotted spoon and drain on absorbent paper to remove excess oil.
12
Serve the soufflet fritters warm, optionally dusted with additional sugar if desired.