Recipe by Olha
This is simply a yeast-raised bread dough fried in oil and flavored with garlic salt or oil. These puffs are excellent served in baskets as appetizers or with soups. You can also roll them in sugar as for doughnuts.
Top Review by TrebleChef
Super yummy. Our garlic salt was a little too salty. The recipe didn't say how much salt. I would recommend 1/2 tsp or less. We use 1 tsp. We rolled 1/3 of them in the garlic, 1/3 plain, and 1/3 in cinnamon sugar for dessert.
- 1 cup warm water
- 1 tablespoon dry yeast
- 1⁄4 teaspoon powdered ginger
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons oil
- 3 garlic cloves, peeled and mashed with salt
Directions See How It's Made
- Dissolve yeast and ginger in water, add sugar, and allow to foam. Combine flour, salt, oil, and yeast mixture and knead into dough. Or, in processor, combine flour and salt; with machine running, add yeast mixture and oil and process until dough forms. Allow to rest for a couple of minutes, then pulse a few more times.
- Place in a lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise until double in bulk. Punch down. Pinch off small pieces of dough, roll between lightly oiled palms into 1 inch balls, and place on floured towel.
- Heat at least 2 inches of oil in a skillet until hot but not smoking. Drop in dough balls, fry on all sides, remove, and drain on paper towels. Roll in or sprinkle with garlic salt. Serve warm.