Living On Food

Fry Bread Pieces

 

When I first made fry bread, I couldn't believe how good it was. It's such a simple and easy recipe.

Be careful!

Hot oil is hot. Don't let it get too hot (turn it down if it starts smoking). Don't drop things in to it, you don't want it to splatter. Set the dough in with a utensil.

Ingredients

Full batch

half batch

Directions

Mix the flour, salt, and baking powder well, then mix in the water, and then let it sit for a few minutes – about the time it takes to heat oil.

Heat about an inch of oil in a small pan, I have a miniature cast-iron skillet that works well. Once the oil seems to be hot enough, toss a small piece of dough in to test.

When the oil is hot enough, drop a few pieces in, wait until the bottom is done, flip them, wait until that side is done, and then remove to a rack to dry.

Notes:

The oil shouldn't be smoking, but should be hot enough to make the dough sizzle. You should get a good feel for it after a few tries.

Looking at pictures, it looks like the whole thing may normally be fried at once, but I just pull of small chunks and flatten them somewhat, so I can use a small pan.

I usually do the water by eye.

I usually make a half-recipe, that's about the right amount for me and Carol.

Sometimes I have it plain, sometimes I shake it in a bag with powdered sugar.

I tried a making a dessert version, by adding 1 tsp cocoa powder and 1 tbs sugar to the dough, and afterwards frosting it with a kind of chocolate ganache. It was good, but not quite what I was looking for. I need to add a lot more chocolate.


All material Copyright © 2009–2018 Ulysses Somers, except where otherwise noted.
Please don't send email to boggle@ulyco.com