Kosh Tili
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
all-purpose flour
sifted |
|
| 6 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
yogurt
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
all-purpose flour
sifted |
|
| 9E+1 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 45 | ml |
yogurt
|
|
| 118 | ml |
milk
|
|
Directions
Sift together flour, granulated sugar and salt.
Add eggs, yogurt, milk and optional dash of vanilla or rosewater.
Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth.
Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out ⅛ inch thick.
Using a knife or crimp-edged cutter, cut into strips about 1½ or 2 inches wide and 6 to 8 inches long.
Using knife, cut a 1½ inch slit in middle of each strip.
Take 1 end of each strip, fold it through slit and pull out on the other side.
Repeat with remaining dough strips.
Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown.
Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar.
