Wednesday, 9 September 2015

Deep fried lime dough balls

Laid on lime syrup, dusted with icing and tropical juice

Flour & lime mix

For about 20 units. Serves 6

·         150g Self-rising flour
·         1 pinch of salt
·         100ml water
·         Zest of 1 whole lime

Lime syrup to serve with.

Mix everything in the bowl. Sieve the flour in a large bowl, add the salt and the lime. Mix well, then, add the water and work the dough to obtain a lump free stretchy dough.

Cover the dough and leave it to rest for 10 minutes.

Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in the oil. The oil should be really hot.

To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.

Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 pieces at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.

Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put them on tissue/absorbing paper. Repeat until all done.
Serve just rolled in granulated sugar.

I served mine with a lime syrup and a homemade mango & red grapes nectar. Both recipes will are in separate posts on this blog. The recipe will be in the next post. But you can also pipe jam or liquid chocolate in the individual dough ball…

This recipe was created as part of a Mexican menu made for Enjoy!

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