Monday, 23 January 2012
Friands, Fried not Baked.
I had a little batter left over from the sour cherry and orange friands made yesterday. The bonus of friands mix is that it can be made and kept in the fridge until you want to bake as it has no raising agent. Baked, the batter would have stretched to at most two, so (naturally) my thoughts turned to deep frying. They taste like little chewy almond doughnuts.
I've only done this the once, but I think the best course of action is to use the batter when it is fridge-cold, as at room temperature its very soft and probably would be difficult to handle. Heat some flavourless oil in a saucepan. The oil needs to be hot enough for the batter to form large bubbles when placed in the oil.Using two teaspoons, shape a teaspoonful of batter into a ball before putting straight into the pan. Repeat with the rest of the mix. Depending on how much mixture you have you have, and the size of your pan, you may have to do this in batches. It takes around 3 minutes, turn them over halfway through. Once they are golden, remove with a slotted spoon onto a plate lined with some kitchen roll. Dust with a little icing sugar, and eat as soon as they have cooled down enough.