Fritters with condensed milk
Fine fritters that are tender and crispy on the outside, and soft and fluffy on the inside. They are easy to make and incredibly addictive, very hard to stop at just a couple of these tempting balls.
Preparation steps
- Sift flour, crackers, baking soda and salt together. Put eggs, milk, both crusts, vanilla and rum in a mixing bowl, and mix everything well into a uniform mass. Add the flour mixture to this and mix everything into a soft dough. Transfer the dough to plastic wrap and wrap well, then leave in the fridge to stand for 30 minutes.
- Divide the cooled dough into four parts, then roll each part into a long roll and cut into teaspoon-sized pieces, roll each piece of dough between your palms into balls and place on a floured surface. Roll and shape the rest of the dough in the same way.
- Pour the oil into a deeper pan and heat it to a medium temperature. Carefully lower the dough balls into the hot oil and fry them until they get a golden yellow color on all sides. Transfer the fried fritters to paper towels and allow to drain off the excess oil.
- Drain the still hot fritters into crystal or ground sugar or a combination of both. Put the finished fritters in a serving bowl and serve warm because they are the most beautiful, if you have fritters left, then store them in a box with a tight lid because they will stay soft for up to three days (if you happen to have them, but I don't believe them).