stand mixer fitted with the hook attachment 1 rubber spatula or bowl scraper Plastic wrap 1 wide, shallow pan or wok 1 digital thermometer 1 spider 1 sheet pan lined with paper towel 1 rolling pin 1 fluted pastry wheel >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS This is a very simple dough that is made by placing the dry ingredients in a mixing bowl first and adding the liquid ingredients to them Once the dough comes together it’s rolled out, cut into diamond shapes, and fried Since it’s fried in hot oil the dough does not contain a lot of fat, as it would not make any sense to fry fat in fat The baking powder in this dough provides the rising agent that makes the fritters puff in the oil Mixes or doughs that contain baking powder should be baked or fried no longer than 24 hours after the dough is mixed Two things happen after that period: the baking powder becomes inactive, and it leaves an unpleasant salty and acidic taste in the dough I like to use canola oil or grapeseed oil for frying because they are both tasteless and have a high smoke point These fritters are small and need to be fried quickly so that they stay soft in the center For this you need a high heat in order to sear the skin of the fritters and keep them moist in ... in a mixing bowl first and adding the liquid ingredients to them Once the dough comes together it’s rolled out, cut into diamond shapes, and fried Since it’s fried in hot oil the dough does not contain a lot of fat, as it... because they are both tasteless and have a high smoke point These fritters are small and need to be fried quickly so that they stay soft in the center For this you need a high heat in order to sear the skin of the fritters... contain a lot of fat, as it would not make any sense to fry fat in fat The baking powder in this dough provides the rising agent that makes the fritters puff in the oil Mixes or doughs that contain baking powder