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Not always freshly prepared fritters can please us with their lush texture, which is very upsetting to housewives. However, it is worth understanding that this is only the result of some mistakes. Which of them occur most often?
Inappropriate kefir
Some believe that you can use even a fermented milk product that has soured a little, which is a delusion. It is better to take kefir fresh.
You can't cook the dough if the drink was in the refrigerator a couple of minutes ago: the cold temperature does not have the best effect on the quality of the fritters.
It is best to send kefir to a saucepan, turn on the fire. As soon as the liquid starts to boil, kefir is ready for further manipulations.
Soda or baking powder
Magnificence cannot be achieved if you do not introduce an additional component that is "responsible" for the texture. Baking soda or baking powder will do the job best.
In both cases, only one pinch of powder is enough. Some ladies even add yeast to be sure to achieve the result.
Instant frying
You should not start frying fritters right away. The dough will be more lush and airy if you let it rest a little. 10 minutes will be enough.
