photo by Izy Hossack
- Ready In:
- Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
- On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
- Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.
Great recipe.. just tried it and I didn't have any yeast (most fried dough calls for it...) so I did not have many options. The dough says to roll out to 1/2 inch but I just flattened the 4 balls with my hand pretty thin.. like a tad thicker than pie crust and they thicken up as they fry. The first one I kept really thick (like the recipe called for) and it actually was cooked well outside and inside was a little bit under cooked. So the thinner you go the better in my experience with it! Yummmm.. and a good thing to top with is just a little red sauce and sprinkle of parm cheese :) Just like Blinks fried dough from the beach!!!