Kakes Gordos Fried Dough Balls Food

CASTAGNOLE (FRIED DOUGH BALLS)

Steps:

• Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetable oil, and milk in a large bowl until smooth.
• In a small pot or cast-iron skillet, heat 2 1/2 inches of neutral oil to 350F over medium heat. Using a teaspoon or small ice cream scoop, scoop up a spoonful of batter, then carefully scrape it off with a second teaspoon into the hot oil.
• Cook the castagnole in batches of four or five for about 4 minutes, until a deep golden brown. Halfway through cooking, they will turn themselves over in the oil. Take care not to overcrowd the pan.
• Remove to a paper towel-lined tray or plate to drain, then roll them in sugar while they are still hot so that the sugar sticks.
• Castagnole are best eaten the day they are prepared, but they will keep in an airtight container at room temperature for 3 to 4 days.

KAKES GORDOS (FRIED DOUGH BALLS)

Steps:

• Heat oil in a frying pan (A fry daddy can be used).
• Mix first 5 ingredients together.
• Add milk to mixture NOTE: The amount of milk is just an approximation.
• You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
• Drop by spoonfuls (I use a mixing spoonula) into hot oil.
• Cook turning until no longer doughy inside and nice and golden outside.
• Serve with either syrup, cinnamon sugar or powdered sugar.

TAPAS FRIED DOUGH BALLS WITH FIERY SALSA

Steps:

• Sift flour into a bowl. Stir in yeast and salt and make a well in the centre.
• Add parsley, garlic, olive oil and enough warm water to make a firm dough.
• Turn out on lightly floured surface; knead about 10 minutes or until dough is smooth and elastic.
• Rub dough with a little of the oil, place into a clean bowl,cover with cling film and allow to sit 1 hour or until doubled.
• Meanwhile to make the salsa, combine chilies, onion, garlic and ginger in a food processor and blitz until finely chopped.
• Add tomatoes and olive oil,process until smooth.
• Sieve the mixture into a saucepan.Add sugar, salt and pepper to your taste preference and allow to gently simmer 15 minutes.
• DO NOT BRING SALSA TO THE BOIL.
• Roll the dough into approximately 40 balls. Shallow fry in hot oil 4-5 minutes each until golden and crisp.
• Drain on kitchen roll and serve immediately with a bowl of fiery salsa.