Difference between revisions of "Israeli Doughnuts"
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 – 2 cups [[powdered sugar]] | * 1 – 2 cups [[powdered sugar]] | ||
| − | == | + | == Procedures == |
# Mix carefully the ingredients except [[powdered sugar]]. | # Mix carefully the ingredients except [[powdered sugar]]. | ||
# Prepare a large skillet with [[oil]] heated to hot, 2 inches deep, for deep frying. | # Prepare a large skillet with [[oil]] heated to hot, 2 inches deep, for deep frying. | ||
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[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Israeli cuisine]] | [[Category:Israeli cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Doughnut Recipes]] | [[Category:Doughnut Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
Latest revision as of 17:03, 16 July 2012
Ingredients
- 2½ cups flour
- 1 tsp baking powder
- 1½ cup sour cream
- 2 tbsp sugar
- ¼ tsp salt
- 1 – 2 cups powdered sugar
Procedures
- Mix carefully the ingredients except powdered sugar.
- Prepare a large skillet with oil heated to hot, 2 inches deep, for deep frying.
- Drop with large spoon small dollops.
- Cook each side after about 3 – 4 minutes on each side.
- Drain on paper towel but roll in confectioners' sugar before completely cool.
