Let he who casts the first stone who doesn’t like faworki? This is one of the tastiest carnival delicacies and you don’t have to spend a fortune to enjoy it.
Homemade faworki can taste even better than those from an expensive confectionery, provided you prepare them properly. If you want them to be crispy, light and have a beautiful, slightly golden color, do so you need to use a specific type of fat.
Typically, butter and sunflower oil are used in Polish cuisine to fry faworki. Sometimes it is even said that “something goes well like butter”, but in the case of frying these carnival snacks, this saying does not apply at all.
Faworki require a very high and stable temperature so that the dough sets quickly and does not absorb excess fat. Meanwhile, ordinary butter burns easily and quickly begins to smoke, which makes baked goods bitter and have an unsightly, dark color.
Sunflower oil is also not the best choice for frying faworki. Although it has a relatively high smoke point, it is less resistant to long frying, which means that the faworki may absorb more fat and lose their lightness. Instead of being pleasantly crispy, they become heavy and greasy.
Since it’s not sunflower oil or butter, So what kind of fat is suitable for frying faworki? One with a high smoke point, i.e. pork lard or confectionery frying.
This is not a joke. Lard has been very underestimated lately, but it works perfectly. It allows you to quickly remove the dough from the top, thanks to which the faworki do not absorb excess fat. When you finish frying in lard, the kitchen will not smell bad, and the delicacy will be dry and crispy.
Confectionery frying oil is also a good fat for frying faworki. It has a neutral taste and remains stable at high temperatures. It is perfect for preparing large quantities of snacks.
