How to make it
7 steps. Take it one step at a time.
Whisk together the flour, sugar, yeast, salt, and ground nutmeg
In a large bowl, whisk together the flour, sugar, yeast, salt, and ground nutmeg until well combined.
Gradually add the 1 1/2 cups of warm water
Gradually add the 1 1/2 cups of warm water (110°F/43°C) to the dry ingredients. Whisk or mix with your hand until the batter is smooth and stretchy, without any lumps.
Cover the bowl with a clean kitchen towel or plastic wrap
Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot and let it rise for 45 to 60 minutes, or until the batter has doubled in size and looks bubbly.
45 minHeat about 2-3 inches of vegetable oil
Heat about 2-3 inches of vegetable oil in a deep pot or skillet to approximately 350°F (177°C).
Gently punch down the batter
Gently punch down the batter. Using your hands or a scoop, drop small balls of batter into the hot oil. Do not overcrowd the pot.
Fry the balls, flipping them frequently
Fry the balls, flipping them frequently, until they are golden brown on all sides. This should take about 3-5 minutes per batch.
3 minRemove with a slotted spoon
Remove with a slotted spoon and drain on paper towels. Serve warm.
A little kitchen wisdom
Ensure the water is warm but not hot, or it will kill the yeast. For the signature round shape, use your hands to squeeze the batter into the oil or use a small ice cream scoop.
