Quay Nong Fritters
You know how this goes. We find something incredible out in the world - and then we come home and make it for all of you.
So I give you the Quẩy Nóng Fritters from The Paper Bridge in Portland.
Crispy, golden, pull-apart perfection that you’ll want to use for dipping in, well, everything.
Original recipe by Vicky Pham
here’s what you’ll need
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1.5 tsp baking powder
1 egg
1 tbsp butter, softened
1/2 cup water + 2 tbsp water
canola oil
salt
here’s what you’ll need to do
Mix flour, salt, baking soda and baking powder in a stand mixer bowl.
Add egg, softened butter and water.
Using the hook attachment, mix the ingredients until they come together into a ball.
Remove the dough ball from the mixer and loosely wrap in plastic wrap.
Place in the refrigerator to chill for at least 4 hours.
On a lightly floured surface, roll the dough into a 9-inch square.
Use a pizza cutter to cut the edges straight, and then cut in half.
Cut each half into an even number of rectangular strips - I was able to get six on each side.
Dip a chopstick into a glass of water and make a water line down the middle of one strip of dough.
Now make a water line down another strip, and place the two strips on top of each other.
Pro Tip: You’ll want the water line sides to touch as this will act as a glue to stick them together.
Use a dry chopstick to firmly press down on the center of the stacked dough to help create a seal.
Flip the dough over and firmly press again on the other side.
Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
Pull the ends of the dough to stretch until it’s about twice its original size.
CAREFULLY lower dough into the HOT oil.
Using tongs, gently roll the dough in the HOT oil for a couple minutes, or until it’s puffed up and golden.
Transfer to a paper towel-lined plate, and season generously with salt.
Enjoy!