Top 8 Best Fried Cakes Made from Flour

Ingredients:

• Flour: 70g
• Sugar: 15g
• Salt
• Baking Powder
• Coconut Milk
• Eggs: 2 large
• Cooking Oil
• Sesame Seeds (optional)

Instructions:

• Prepare the ingredients:
  • Start by preparing a clean, dry large bowl. Crack the eggs into the bowl and beat them thoroughly. For best results, use a whisk to ensure smooth and well-mixed eggs quickly. Once the eggs are fully beaten, move on to the next step.
  • Add the flour to the bowl, followed by the sugar and a teaspoon of baking powder. Use a sifter to combine the flour and sugar evenly. Pour this mixture into the beaten eggs.
  • Use your hands (you can apply a little oil to prevent sticking) to knead the ingredients together until a smooth, elastic dough is formed. Continue kneading until the dough no longer sticks to your hands. If the dough is too dry, add a small amount of water.
  • After kneading, cover the dough with plastic wrap and let it rest for 15 to 30 minutes. Once rested, divide the dough into small, bite-sized balls.
• Frying the cakes:
  • Heat a pan and add enough oil to cover the bottom. Wait until the oil is hot, then gently drop the dough balls into the pan. Fry until golden brown on one side.
  • Once the first side is golden, flip the cakes to fry the other side until it is evenly golden. When done, remove the cakes from the pan and place them on a plate lined with paper towels to absorb excess oil.
• Coating with sugar:
  • In a small pan, heat a bit of water and add 15g of sugar. Stir over low heat until the sugar dissolves completely.
  • Continue stirring as the syrup thickens but remains clear. At this stage, add the fried cakes to the syrup and stir quickly to coat them evenly. Once coated, remove from heat and continue stirring until the syrup hardens and the coating sets.

Ingredients:

• Pastry:
  • Flour
  • Baking Powder (optional for puffed texture)
  • Eggs
  • Water
• Filling:
  • Minced Meat
  • Glass Noodles
  • Wood Ear Mushrooms
  • Pepper
  • Seasonings

Instructions:

• In a mixing bowl, combine the flour and baking powder, then add the eggs and a little water. Mix everything together, then knead until the dough becomes smooth.
• Let the dough rest for 20 minutes after kneading.
• Divide the dough into small portions, each for one dumpling. Roll out each portion evenly. Use a small bowl or round mold to cut out circular pastry sheets.
• Place the filling on the center of each pastry sheet. If you're not confident with folding the edges neatly, use a fork or mold to crimp the edges.
• The final step is to heat oil in a pan and fry the dumplings until they are golden and crispy.

Ingredients:

• 10 ripe bananas
• 100g rice flour
• 50g all-purpose flour
• 5g vanilla (2 sticks)

Instructions:

• Prepare the batter:
  • In a large mixing bowl, combine the rice flour and all-purpose flour. Gradually add water while stirring to create a smooth, thick batter.
  • Add half a teaspoon of salt, a tablespoon of sugar, and 2 sticks of vanilla to the mixture, and stir well. Let the batter rest for 30 minutes in a cool place. Meanwhile, prepare the bananas.
• Prepare the bananas:
  • Peel the bananas. For larger bananas, cut them in half, and leave smaller ones whole. Place them in a clean plastic bag, and gently flatten them with a rolling pin or knife, being careful not to crush them too much.
• Fry the fritters:
  • Heat a deep frying pan and add enough oil to submerge the bananas.
  • Once the oil is hot, dip the bananas in the batter, ensuring they're evenly coated. Hold the banana above the bowl for a moment to let excess batter drip off, then carefully place them in the hot oil.
  • Fry the fritters on low heat until golden brown. Once done, remove them and place on a paper-towel-lined plate to absorb excess oil, which will help them stay crisp and less greasy.
  • Once all the bananas are fried and the excess oil is absorbed, serve the fritters while they’re still hot for the best taste.

Ingredients:

• 500g sweet potatoes
• 100g all-purpose flour
• 50g tempura flour
• 100g sugar
• 1 packet of fresh milk
• Seasoning powder, cooking oil

Instructions:

• Prepare the ingredients:
  • Wash and peel the sweet potatoes, then cut them into thin strips. Soak them in a bowl of diluted salt water for about 20 minutes to prevent them from browning and to help them stay crispy when fried.
  • After soaking, drain the sweet potatoes in a colander.
  • In a large bowl, mix the tempura flour and all-purpose flour together, then add sugar and a teaspoon of salt. Pour in the packet of fresh milk and stir to combine. Gradually add water while mixing until the batter reaches a smooth consistency.
  • Once the batter is ready, add the sweet potato strips and mix gently to coat them evenly.
• Fry the patties:
  • Heat a deep pan and add enough cooking oil to fully submerge the sweet potatoes. Once the oil is hot, scoop the sweet potato and batter mixture into the pan and fry until golden brown on both sides. Use low heat to ensure the patties cook evenly without burning.
  • Once cooked, remove the patties and place them on a paper towel-lined plate to absorb excess oil.

Ingredients:

• 200g all-purpose flour
• 40g sugar
• 20g toasted sesame seeds
• 3g yeast
• 100ml warm water
• A pinch of salt

Instructions:

• Prepare the dough:
  • In a bowl, combine flour, sugar, yeast (crushed), and a pinch of salt. Add warm water and knead the mixture for about 20 minutes until a smooth dough forms. If the dough is sticky, transfer it to a flat surface for easier kneading.
  • Once smooth, cover the dough with plastic wrap and refrigerate for about 2 hours. During this time, the dough will rise considerably.
• Shape the buns:
  • After the dough has rested, take it out, sprinkle flour on a flat surface to prevent sticking, and knead it for another 2-3 minutes. Then, divide the dough into small, even portions to form the buns.
  • Roll each portion thin using a rolling pin or a glass, then sprinkle toasted sesame seeds on top and gently roll again to press them into the dough.
• Fry the sesame buns:
  • Heat oil in a pan over low heat. Gently fry the buns until they puff up and turn golden brown. Once done, remove them from the pan and place them on a paper towel-lined plate to absorb excess oil.

Ingredients:

• 50g all-purpose flour
• 2 eggs
• 2 tablespoons condensed milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon vanilla essence

Instructions:

• Prepare the batter:
  • Start by adding condensed milk to the flour in a bowl. In a separate bowl, crack the eggs.
  • Next, add sugar, salt, and vanilla essence to the eggs and whisk until the mixture forms bubbles.
  • Pour the egg mixture into the flour and condensed milk, then mix everything together thoroughly.
  • Continue mixing until the batter is smooth and creamy, and if you prefer, you can sieve it for an even finer texture.
• Fry the cakes:
  • Heat 3-4 tablespoons of oil in a pan over medium heat, ensuring the oil is evenly spread.
  • Pour enough batter into the pan to form a small, bite-sized cake.
  • Fry the cake over low heat until golden brown, then flip it over to fry the other side until evenly browned.
  • Once done, remove the cakes from the pan and place them on paper towels to absorb excess oil. Serve hot, decorated with a fork for presentation. These crispy, fragrant cakes are sure to delight your family!

Ingredients:

• For the dough:
  • 150g flour
  • 2 eggs
  • 25ml honey
  • 50g sugar
  • 15ml white wine
  • 15ml cooking oil
  • 100ml water
• For the filling:
  • 200g red beans
  • 1/2 teaspoon salt
  • 1 vanilla pod
  • 50ml water

Instructions:

• Prepare the dough:
  • Sift the flour into a large bowl. Crack the eggs and add the sugar. Use a whisk to combine the ingredients until smooth. Add honey, a bit of white wine, and oil, then mix again.
  • Pour in about 100ml of water and continue mixing until the batter becomes smooth and runny. Make sure the batter is not too thick or too runny.
  • Heat a pan and lightly coat it with oil. Use a minimal amount of oil to avoid the cake turning too greasy. For the first batch, you can coat the pan with oil, but for subsequent batches, you won’t need oil.
  • Once the pan is hot, pour the batter into one spot, creating a circular shape. Fry on low heat for 3-4 minutes until the bottom is golden, then flip and cook for another 2 minutes. Repeat this process for the remaining cakes.
  • Once both sides are golden, remove the cakes from the pan.
• Prepare the red bean filling:
  • Rinse the red beans to remove any impurities, then soak them in warm water for 6-8 hours to allow the beans to swell.
  • Drain the beans and transfer them to a pot. Add just enough water to cover the beans, then add 1/2 teaspoon salt. Cook over low heat until the beans are tender, ensuring you don’t add too little water.
  • Once the beans are cooked, drain them and let them cool completely. Blend the beans and cooking water together until smooth.
  • Heat a pan again and pour in the blended bean mixture. Add vanilla for flavor. For a sweeter filling, you can add sugar to taste. Cook over medium heat while stirring constantly until the mixture thickens and most of the water evaporates. Once done, transfer the filling to a bowl.
  • To assemble, take a spoonful of the red bean filling and spread it in the center of one cake. Place another cake on top, with the smooth side facing down, sandwiching the filling between the two. Your Doremon red bean fried cake is ready to enjoy!

Ingredients:

• Flour for baking
• Vegetable oil or butter, as preferred
• Baking powder
• Salt

Instructions:

• Prepare the batter:
  • Start by adding flour and baking powder into a mixing bowl. Gradually pour in water while stirring. Be careful not to add too much water at once to avoid making the batter too thin, which will make frying difficult. Add a pinch of salt to season the batter.
• Fry the cake:
  • Heat a pan over medium heat. Once the pan is hot, add your choice of vegetable oil or butter.
  • When the oil heats up, scoop the prepared batter into the pan. Gently shake the pan to form a neat, round shape.
  • Once the cake is golden and crisp, remove it from the pan and place it on a plate lined with paper towels to absorb any excess oil. This will leave you with a dry, crisp cake. For an extra flavor boost, serve the cake with a side of chili sauce.