
No cook will be satisfied with such a cooking result as obtaining "hard" and "rubbery" fritters. No one likes a dish that is flat and tasteless. And the dish can turn out just like that if baking soda is used incorrectly - one of the important components of the test. However, the absence of mistakes when adding this loose ingredient will increase the chances of making lush and tasty fritters.
How to properly add soda
You can't just send the soda component into the container with the dough. Soda should get into the basis for fritters in combination with another ingredient - flour.
It should be done as follows: first, mix soda and flour in a spoon, and then add it to the dough in a sifted form. In other words, you can't do without a sieve. If the rule was followed, then tender and airy fritters will come out.
The dish will turn out to be not only lush, but also well baked: there will be no "curd" inside.
Other recommendations
You can't count on making soft fritters if kefir was used in the preparation of the dough, which was recently in the refrigerator.
The fermented milk drink should be taken out of the refrigerator in advance so that it has time to warm up.
And let's go back to soda. Many housewives are used to extinguishing it with vinegar. But you should not do this, because it will lead to the loss of the aroma of the dish.