How to fry frozen chebureks?

Often the question arises as to how to roast frozen chebureks so that the dough does not crack, the filling remains inside and turned out juicy. In addition, I want the chebureks to be rosy and pleasing to the eye. There are a few secrets.

Choose semi-finished products

The main condition for chebureks to turn out to be delicious and beautiful - they must be properly prepared. Read the composition on the package. Flour should be only of the highest grade, it is desirable that the chebureks consist of eggs - then the dough will be elastic enough not to crack during freezing and frying. In addition, there should not be any vegetable protein in the ingredients - chebureks and soybeans are not the best choice. But onions, spices, lamb or beef should be required.

The oil must be right

It is important, and in what oil to fry chebureks. It should be refined, odorless, but not deodorized. In recent years, it has become fashionable to fry everything in olive oil , but this should not be done, since this oil is not very suitable for frying - let's leave it for salad dressing. For preparing semi-finished products, the sunflower or corn oil that is customary for us is the best.

Roast Chebureks

If the question arose, how to fry frozen chebureks, first of all we will determine what will be cooked. You can use a fryer, a large cauldron, a frying pan. From the choice of dishes depends on the amount of oil that will be required. Tell you how to fry frozen chebureks in a frying pan.

Ingredients:

• sunless, odorless oil - 100 g;
• chebureks - 1 packing;
• paper towels - 8-10 pcs.

Preparation

There are several options for frying chebureks so that they do not burst in the process. First, you can cook on medium heat, and secondly - under the lid. But first, remember: the chebureks are not thawed before the frying, otherwise they just break. So, in the frying pan pour oil and warm it until a light haze or small bubbles. Carefully put the chebureks (be careful, the oil starts to splash - do not burn it), reduce the heat and fry until the beautiful ruddy crust on the underside, then turn them over and, reducing the fire, fry to the same ruddy color from the second side. You can not reduce the fire, but then we must cover the frying pan so that the filling is accurately prepared. As you can see, frying chebureks, like other semi-finished products, is not difficult.