The distinctive feature of this dish is the use of alcohol in its recipe. Experienced chefs advise you to bake lemon muffins in unscented, refined vegetable oil and serve it in combination with dessert sauces.
1 egg; 1 tbsp. yogurt; 150 g flour 1.5 Art. l. sugar; 0.5 tsp. soda; lemon peel; 1 tbsp. l. Cognac (may be replaced by rum or vodka); a pinch of salt.
In a deep container, eggs, kefir, sugar, soda and salt are combined, thoroughly mixed. Pour the sifted flour and knead the dough. Remove the lemon zest, add it to the dough, and then pour the stove. Mix thoroughly until smooth. Leave it alone.
Preheat the pan, pour the vegetable oil into it, put the dough in a tablespoon. Fry lemon-free on both sides until golden brown.
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