These deep-fried dough snacks are unbelievably delicious: light and pleasantly crispy. The best way to make dough snacks is on the same day you’re making dumplings because you can use up all the leftover dough – the dough for dumplings is the same. These homemade dough snacks are undoubtedly favorites in our family. My husband said he could eat them all evening. I never have any objections to making them because they are so easy and quick to make. Especially when the dough is already taken from the freezer (yes, you can freeze the dough!).

As I mentioned, the ingredients in the homemade fried dough recipe are the same basic ingredients as for the dumpling dough. However, I often make these dough snacks as a separate project. And you can conveniently store the leftover dough in the freezer. For example, you can intentionally make more dough, freeze it, and bake it later with minimal effort. Just keep in mind that the dough needs time to thaw. Life has shown me that no matter how many of these snacks I make, there are always too few for our family!

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Ingredients

Flour – I use regular all-purpose flour. You can certainly use other types of flour, the type of flour isn’t important in this case.

Water

Salt

Eggs

Olive oil – for deep frying

Deep-frying

You don’t necessarily need to use a deep fryer for frying. However, if you prefer to use a deep fryer, I highly recommend choosing one that is easy to clean from the inside. Many cheaper fryers do not have a removable interior, making cleaning them a cumbersome task. If the oil inside the deep fryer becomes dark, the food quickly becomes highly carcinogenic, and an unpleasant burnt smell starts to spread in the house.

Depending on what and how much I want to fry, I use a stainless steel pan or pot. I reuse the oil, but I clean it thoroughly. Once the oil has cooled, I pour it through a sieve and a clean kitchen wipe into an airtight container where I store the reusable oil. Food residue remains on the towel, allowing the oil to filter through relatively cleanly. However, over time, the oil will darken, and it is advisable to replace it.

What oil to use for deep-frying

The best and easiest option is to use Extra Virgin olive oil. While the topic of oils could be addressed in a separate post, in short, Extra Virgin Olive Oil is very suitable for safe use. I do not recommend using refined vegetable oils. However, when frying, it’s essential to monitor the smoke point of the oil. If the smoke point is too low, your kitchen can quickly fill with smoke, an unpleasant burnt smell is released, and, worst of all, the food becomes highly carcinogenic and potentially harmful to health. In case the oil temperature becomes too high and starts to smoke, the wisest thing to do is to discard the oil. Here is a table outlining the smoke points of various oils.

How to make crispy dough snacks

• In a large mixing bowl, combine flour, eggs, water, and salt and mix (knead) until you have a smooth mass. If the dough seems too liquid and sticks to your hands, you can add more flour – the dough should be thicker rather than thinner.
• After that, you can leave the dough covered with a damp kitchen towel on the countertop for 20-30 minutes to autolyse, so that the moisture can be absorbed into the flour. This will make the dough more cohesive and easier to handle. You can also cover the bowl with the lid of a cooking pot.
• After an autolyze process, knead the dough thoroughly – it’s much easier to do now!
• Once the dough is ready, make thin discs with a 5-7cm diameter. There are different ways to do this. For example, you can roll out the dough on a lightly floured surface like making pie or cookie dough, and cut out the discs with a glass. Yet, I often prefer to take a piece of dough directly from the bowl, roll it into a small ball between my hands, and then flatten it into a disc with a small rolling pin. The first method is faster but messier. The second method takes a little longer but requires a smaller work surface and involves less cleanup. So, do it whichever way suits you!
• Deep fry the dough bites in hot oil for 30-60 seconds until golden brown. The correct temperature of the oil should be medium heat around 180°C, but I never measure it with a deep fry thermometer and go by feel.
• After frying, sprinkle the fried dough pieces lightly with salt and your dough snacks are ready! 

Ideas and tips

• These snacks go perfectly with sour cream for dipping.
• If the dough seems too liquid, I recommend continuing to knead it intensively for a little longer. It takes some time for the flour to absorb the water.
• The dough snacks should be as thin as possible to get the best results. This allows air bubbles to form inside the dough, resulting in a crispy texture. If the dough is too thick, it will become hard and dense when deep-fried.
• They taste best when they have cooled to room temperature.
• You can use paper towels at the bottom of the bowl to collect excess oil, but I don’t consider it strictly necessary.
• You don’t need much oil for the frying process. I recommend using a large pan and filling it with as many small pieces of dough as possible.

Although these are somewhat sinful and unhealthy snacks, I still hope that this easy recipe finds a place among your other fried foods.

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Easy Deep-Fried Salty Dough Snacks (Quick Recipe)

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

These incredibly delicious deep-fried dough snacks are absolute favorites in our family. They are light, airy, and simply irresistible.

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Ingredients

• 300g of flour
• 150g of water
• 2 eggs
• Olive oil (for deep frying)

Instructions

1. In a large mixing bowl, combine flour, eggs, water, and salt and mix (knead) until you have a smooth mass. If the dough seems too liquid and sticks to your hands, you can add more flour – the dough should be thicker rather than thinner.
2. After that, you can leave the dough covered with a damp kitchen towel on the countertop for 20-30 minutes to autolyse, so that the moisture can be absorbed into the flour. This will make the dough more cohesive and easier to handle. You can also cover the bowl with the lid of a cooking pot.
3. After an autolyze process, knead the dough thoroughly – it’s much easier to do now!
4. Once the dough is ready, make thin discs with a 5-7cm diameter. There are different ways to do this. For example, you can roll out the dough on a lightly floured surface like making pie or cookie dough, and cut out the discs with a glass. Yet, I often prefer to take a piece of dough directly from the bowl, roll it into a small ball between my hands, and then flatten it into a disc with a small rolling pin. The first method is faster but messier. The second method takes a little longer but requires a smaller work surface and involves less cleanup. So, do it whichever way suits you!
5. Deep fry the dough bites in hot oil for 30-60 seconds until golden brown. The correct temperature of the oil should be medium heat around 180°C, but I never measure it with a deep fry thermometer and go by feel.
6. After frying, sprinkle the fried dough pieces lightly with salt and your dough snacks are ready!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 93mgSodium: 39mgCarbohydrates: 57gFiber: 2gSugar: 0gProtein: 11g