Getting Started
So I saw this Italian fritters recipe floating around and thought – hell, why not try making some? Grabbed my dusty mixing bowl and rummaged through the pantry. Found flour, sugar, baking powder, salt – the usual suspects. Only had two eggs left though. Close enough.
Mixing Disaster Zone
Dumped two cups flour straight into the bowl. Forgot to sift it – who even owns a sifter anymore? Poured in milk until it looked like pancake batter consistency. Then realized I eyeballed too much liquid. Added more flour… then it got too thick. Splashed more milk. This went back and forth like three times. Batter looked lumpy as hell but I just kept stirring like a maniac.
Hot Oil Surprises
Heated vegetable oil in my smallest pot cause I’m cheap with oil. Waited until a breadcrumb sizzled – or maybe it was water? Dropped spoonfuls of that ugly batter in. They immediately sank to the bottom. Poked them with chopsticks like some science experiment. Suddenly they ballooned up like tennis balls! Almost panicked when oil started bubbling over the pot. Turned down the heat quick.
Golden (Kinda) Results
Fished out the weird blobs after 4 minutes. Half were pale, half were suspiciously brown. Drained them on paper towels – which immediately soaked through with oil. Sprinkled powdered sugar like I’ve seen on cooking shows. Most of it slid right off the greasy surfaces.
Taste Test Truth
Took a bite while still nuclear hot. Burned my tongue but damn – crispy outside, doughy inside. Tasted like cheap fair food. Kids devoured three each before I could say “slow down.” Would I make these again? Probably. But next time I’m buying a thermometer and actually measuring ingredients.
