Tulumbe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 large eggs (if yours are smaller, use 5)250 grams flour2 tea spoons of sugara pinch of salt0.5 cup of canola oil2 cups of water for the 'AGDA' (the sugar syrup)1 kg of granulated white sugar600 ml (3 cups) of waterLemon slices (if available)1 liter of canola oil for frying
1. Make sure you prepare Agda the night before and refrigerate it over night. It has to be cold.
Agda is made by boiling the sugar in water together with a few lemon slices.
2. Mix the 2 cups of water, oil, salt and 2 tsp sugar and bring to boiling. Remove from fire and add flour. Mix with wooden spoon until a 'ball' is formed. Let cool for at least 10 minutes.
Batter the eggs and add batter to the cooked flour ball. Mix with hand mixer until a smooth, silky dough is achieved.
3. Pour the frying oil into a deep enough skillet (Do not heat up at this moment!)
4. Fill the decorating bag with the dough (ideally, you will have three fillings and each will make 6-8 tulumbes; which means you will need to repeat the frying process 3 times.) Squeeze 3 inch large dough snakes into the cold oil.
Place on fire (large) and heat oil until the tulumbes start frying and turning, then switch to low (you don't want those things to burn) and help them turn.
NOTE: they really swell up to three times as big when frying; don't try to squeeze too many of them in one frying)
5. Remove them from the oil when they are golden brown and place straight into the cold Agda.
6. Turn off fire, and remove the oil from fire for ca 10 minutes; repeat with the next batch. etc; the first batch is removed from the agda and placed into a baking tin while the next batch is frying.
NOTE: You will not need as much time for the second and third batch as the oil is warmer.
Once you are finished, just pour the remaining agda over the tulumbe. Refrigerate and serve cold.
Serving Size: Makes about 20
Number of Servings: 20
Recipe submitted by SparkPeople user JUNIAATROME.
Agda is made by boiling the sugar in water together with a few lemon slices.
2. Mix the 2 cups of water, oil, salt and 2 tsp sugar and bring to boiling. Remove from fire and add flour. Mix with wooden spoon until a 'ball' is formed. Let cool for at least 10 minutes.
Batter the eggs and add batter to the cooked flour ball. Mix with hand mixer until a smooth, silky dough is achieved.
3. Pour the frying oil into a deep enough skillet (Do not heat up at this moment!)
4. Fill the decorating bag with the dough (ideally, you will have three fillings and each will make 6-8 tulumbes; which means you will need to repeat the frying process 3 times.) Squeeze 3 inch large dough snakes into the cold oil.
Place on fire (large) and heat oil until the tulumbes start frying and turning, then switch to low (you don't want those things to burn) and help them turn.
NOTE: they really swell up to three times as big when frying; don't try to squeeze too many of them in one frying)
5. Remove them from the oil when they are golden brown and place straight into the cold Agda.
6. Turn off fire, and remove the oil from fire for ca 10 minutes; repeat with the next batch. etc; the first batch is removed from the agda and placed into a baking tin while the next batch is frying.
NOTE: You will not need as much time for the second and third batch as the oil is warmer.
Once you are finished, just pour the remaining agda over the tulumbe. Refrigerate and serve cold.
Serving Size: Makes about 20
Number of Servings: 20
Recipe submitted by SparkPeople user JUNIAATROME.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 6.5 g
- Cholesterol: 37.2 mg
- Sodium: 43.5 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 0.3 g
- Protein: 2.2 g
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