Liquid batter cookies
Description
There are nuances in making cookies that are worth bearing in mind. The deep fryer should be well heated but not overheated, and kept over heat slightly below medium. If you do not heat the mold enough in the oil, the dough will not stick to it. If the mold is overheated, the dough will stick to it and will be difficult to remove. Because the pastries absorb a fair amount of oil, before serving place them on paper napkins so the excess oil is absorbed. You can serve them with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine warm milk, salt, and baking soda.
- 3
Step 3
Add the egg. Whisk with a whisk.
- 4
Step 4
Pour in the vodka. Stir.
- 5
Step 5
Add the flour.
- 6
Step 6
Mix with a whisk. The dough should be runny, almost like pancake batter.
- 7
Step 7
In a saucepan, heat the vegetable oil, then reduce the heat to slightly below medium. The oil must not be overheated. Lower the special mold into the hot oil for 10–15 seconds. During this time it will heat through thoroughly.
- 8
Step 8
Now work quickly and carefully. Lower the mold into the dough and dip it in, but not all the way. The dough must not cover the top of the mold, or the cookie will not be able to slide off the mold.
- 9
Step 9
Now quickly transfer the mold into the hot oil as well. After 5 seconds, the edges of the dough will start to pull away from the mold. After another 10 seconds, you can help it release from the mold. Keep the baked piece in the oil for about another minute so it browns lightly.
- 10
Step 10
Transfer the finished cookies to a plate lined with napkins. Sprinkle with confectioners’ sugar if desired.
- 11
Step 11
Serve with your favorite drinks.