This recipe had me at “fried dough puff.”
While other fried dough puffs are called “doughnuts” or “fritters,” this one was keeping it real. You got a puff of dough, and it’s fried.
And the addition of a sugary syrup was even better.
Now I’m not exactly sure what makes this a Cinco de Mayo recipe, but that’s what the Food Network was claiming. I’ll trust their judgment.
Both the dough and the syrup were super simple to make. Just mix some ingredients, and cook for a few minutes each. The dough puffs are fairly flat, too, so you don’t need a ton of oil to fry them in.
The only change I made to the recipe was to coat the fried puffs in granulated sugar. Because can you ever have too much sugar?
You can either drizzle the syrup on top of the puffs, or dip them. The syrup is pretty sweet, so you don’t need a ton. Just a light coating.
Recipe: Fried dough puffs with lime syrup
Adapted from FoodNetwork.com
- 1/2 cup sugar, plus more for coating puffs
- 1/2 cup honey
- Grated zest and juice of 2 limes
- 3/4 cup all-purpose flour
- 3 large egg yolks
- 3 tablespoons unsalted butter, melted and cooled
- Pinch of salt
- Vegetable oil, for frying
- Make the syrup: Combine the sugar, honey, lime zest, lime juice and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer and cook 5 minutes. Remove from the heat; set aside. (You can refrigerate the syrup, covered, up to 3 days; reheat before serving.)
- Make the fritters: Whisk the flour, 3/4 cup water, the egg yolks, butter and salt in a large bowl to make a loose batter.
- Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, pour scant tablespoonfuls of batter into the hot oil and fry, turning once, until golden on both sides, about 3 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate to drain. Once slightly cooled, coat puffs with granulated sugar (you can either roll them in sugar or just spoon it over). Drizzle the puffs with the lime syrup. You can fry these treats up to 4 hours ahead. Serve at room temperature or reheat in a 375 degrees F oven.
