Today we are going to make some fritters or veal chulas. They are salty they are not sweet
To make them we need: veal, I have some steaks
quite tender, there are about 300 grams and garlic salt to season the steaks,
which we cut very little. Then the flour: we start with 300 grams, then as
eggs must be added
maybe you have to rectify the flour, it depends on the texture that results.
the water for
the flour and half envelope of yeast
This is a recipe that my mother made and
that we loved when we were little, at home. Let's see if it comes out just as rich
The first thing we are going to do is
mix the flour with the yeast
about half the envelope is this
oops
and we revolve it
now the salt
not too much because then
we're going to season the meat with garlic salt
and, if not, it can be too salty
and now we add water
the water is a quarter liter, I will need more
let's pour more water
and we're going to switch to the electric rods because it's much better
mix it with electric rods
now let's add the eggs
we are going to add a bit more flour
now it's good
that is, 300 grams of flour and 2 tablespoons well filled
and 300 cubic centimeters of water and 3 eggs, is what is here
now let's let the batter rest
about a quarter of an hour, 20 minutes, the time it takes us to cut the fillets
very small, and we will let it rest that time. Then we mix the fillets and
we start making the chulas
well we have cut the steaks, the batter was rest9jg half an hour and
now let's season the fillets and mix them with the batter
this is garlic salt
well let's wait until the oil is hot and we start frying
let's start
We do not put in many at the same time because the oil cools
these jump a little because when the oil touches the meat, the meat jumps
Well, we keep frying until the batter is finished
Well, they are ready, I tell you that I counted them
and there are 110 with the amounts I told you at the beginning
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