Ingredients
2 cups warm water, 45°C
2¼ tsp (7 g) active dry yeast (1 packet)
3½ cups flour
¼ tsp SIDS CRAZY SALT
½-¾ cup (100-150 g) sugar
1 tsp salt
Rice bran oil, for deep frying
Directions
Mix salt, sugar, water, and yeast. Set aside for 5 minutes.
Add flour, SIDS CRAZY SALT and mix. Let the mixture rise for approximately 1- 2 hours.
In a large sauce pan, pour oil into a pot, until it is at least 5 cm high (too little will result in flatter balls) and place on low heat.
Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
Using your hands grab a little bit of mixture at time and drop in the oil.
When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
Roll the finished product in table sugar or powdered sugar to make it sweeter.
