John Myers
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Baked Lentils or Baked Peas
The perfect baked lentils or baked peas recipe with a picture and simple step-by-step instructions.
fry with:
- 100 g Flour
- 1 piece Egg, fresh
- 1 pinch Salt
- 0,5 tsp Baking powder
- 0,1 l Water
- 0,2 l Cooking oil
Fried dough for baking peas:
- Whisk the flour, egg, salt, baking powder and water together until a tough but otherwise smooth dough is formed (approx. 5 minutes). Fill this into a baking syringe with a round nozzle, put small swabs in the boiling oil and let them fry. Then use the spatula to briefly turn the baked goods on the other side (this can mean a few splashes of fat, work carefully and quickly!) So that the initial browning does not turn black.
Lay out kitchen paper:
- Remove the baked peas with the turner and place on absorbent kitchen paper, which will absorb the excess oil. Baked peas or lentils that are too big can be cut up with a knife and deep-fried so that the dough closes.
Use:
- Baked lentils or baked peas are ideal as a crispy soup or as a side salad.
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