Two simple, straightforward words.
Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2″ of hot oil.
POP goes the dough, coming suddenly to life as air, trapped inside, expands to create big bubbles.
And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.
It’s all about that crisp deep-fried crust and flavor – even though 3/8″ of peanut oil could scarcely qualify as “deep” frying.
Have you resisted churros, beignets, and other deep-fried treats because you hate the thought of a gallon of hot oil bubbling on the stovetop, covering you and everything within reach with a rich patina of eau de doughnut?