Kul-kuls

READY IN: 50mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For frying the kul-kuls you need a deep frying pan and Cooking Oil about 2" depth in the pan.
  • In a large bowl, mix flour, baking powder, salt, and powdered sugar and set aside.
  • In a medium bowl, combine egg, butter.
  • In a measuring cup measure your milk and add vanilla.
  • Mix the butter and egg well into the flour (so it becomes nice and crumbly).
  • Add the milk mixture a little at a time and knead well.
  • The dough has to be nice and pliable.
  • If too dry add more milk or if it is too sticky adjust by adding flour.
  • Keep the dough covered tso hat it does not dry.
  • Take a little at a time (about the size of a ping pong ball) roll it like a rope 1/2 inch in diameter and then make into small balls.
  • Flatten these balls either on a comb or a fork and then roll along the bake of your fork to make shapes as shown in the photograph (a spiral type effect.
  • Put these onto plates or trays.
  • Heat the oil on a medium setting (do not overheat).
  • Put about a handful of the kul-kuls into the hot oil and fry stirring with a spatula (used for deep frying) til golden (light) brown (till crisp).
  • Reduce heat and remove.
  • Continue frying the rest in the same manner. (Sometimes while frying the kul-kuls the oil starts to froth if so just reduce the heat slightly and keep stirring all the time).
  • I usually put the fried kul-kuls in a bowl lined with paper towels to allow them to drain.
  • Once these are cooled they can be coated with a sugar coating, but they taste best without in my opinon!
  • If you want to know how to coat them with a sugar coating, please contact me :).
  • If you have any questions feel free to Zmail me or find me on the boards!
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