The final taste and consistency of the faworki is influenced not only by good ingredients and proper preparation of the dough, but also Use for frying the best fat possible. Thanks to this, the fragility and lightness of the delicacy are guaranteed, thanks to which The faworki will be delicious and disappear from the plate quickly. For what fat to fry them on?
so that they come out light and perfectly crisp, they require a sufficiently high fat temperaturein which we fry them. Here, unfortunately, it is easy to get a mistake, which will not only spoil the taste of this carnival delicacy, but also make the brushwood too baked, soft and saturated with fat. In addition, frying will not be the most pleasant.
It is worth avoiding and deciding on Frying faworki using lard. This is a traditional method known for generations, thanks to which the final effect is perfectly crunchy, light and tasty. The key is to insert the formed dough into hot fat. And here the best option seems to be lard because it has High smoking temperature, which reaches about 200 degrees C. Therefore, it is possible to warm it to the appropriate level, without the risk of burning.
In addition, lard is fat, which finally does not affect the taste of faworki. Does not soak into the dough, thanks to which After frying, brushwood still remains crunchy, aromatic and light. It is different in the case of oil that likes to absorb the dough, and also leave an unwanted aftertaste. Therefore, lard is a better solution in many respects, Thanks to which the final consistency of the faworki is much tastier.
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Frying woven faworki on lard This is a natural way combined with tradition, because our grandmothers have already fried carnival treats on this product. However, so that they ultimately come out perfectly, It is worth remembering a few issues.
Speech, among others proper heating of fat. There is nothing worse than throwing the faworki on cold fat. To check if it is already well warmed up, use a thermometer for this or add a piece of dough or a slice of potato.
The right amount of fat used is also important. The hot lard should cover the wings during frying, Thanks to which they will fry evenly and will be crispy. And finally, a matter that can determine the taste of faworki. After frying them, be sure to drain fat. It is best to do it with towel paper, which will absorb the fat well, and you will be able to enjoy a delicious and crunchy carnival snack.
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