Faworki are the most frequently served snacks during carnival. The peak of their popularity falls on Fat Thursday. How to fry these cookies so that they don’t drink fat and crunch like chips? A trick with a certain vegetable comes to the rescue.
Faworki do not turn out crispy because they absorb fat. This happens due to the cookies being dropped into oil at the wrong temperature. It should neither be too high nor too low.
Fortunately, it can be adjusted with… a potato. If we put a vegetable in fat, it will act as a natural temperature regulator. The oil will not overheat, so the faworki will stop drinking fat. They will come out light and crispy. That’s not all…
Potato is also helpful in reducing the foam produced from fat, which sprays unpleasantly. By adding this vegetable to the oil, we will significantly reduce this problem and remove golden faworki from the pot.
As you know, potatoes contain starch. Few people know, however, that acts as a natural filter absorbing flour particles and other impurities that spoil the taste of faworki. Thanks to this vegetable, the oil remains clean for longer, and we can fry larger quantities of these cookies in it.
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Ingredients:
- 200 g of wheat flour;
- 80 g of cream 18%;
- 3 yolks;
- 1 tablespoon of 96% rectified spirit;
- 1/4 teaspoon of baking powder;
- 1 pinch of salt;
- 1 potato;
- oil for deep frying (approx. 800 ml);
- powdered sugar for decoration.
Preparation:
To make faworki, first sift flour with baking powder and add a pinch of salt.. Then add the yolks, cream and spirit. Knead everything until a smooth and elastic dough is formed.
Divide the mass into 3 parts and beat each of them hard with a rolling pin for a few minutes, folding them in half. This will ensure that the cookies have air bubbles, so they will be light.
In the next step, we roll out the dough very thinly, almost all the way through, and cut it into strips 3 cm wide and 10 cm long. We make a cut in the center of each of them with a knife and put one end through the other, thus forming the shape of a faworki.
Put the peeled, raw potato into the oil heated in the pot and start frying the cookies on both sides until they become golden.
Remove the fried faworki with a slotted spoon and place them on a plate lined with baking paper. After cooling, sprinkle the cookies with powdered sugar.
