500mlsunflower oilFor deep-frying. Use a small, deep pan with enough oil for the fritters to float; the amount depends on the pan.
You will need
Mixing bowl
Whisk
Deep, heavy saucepan
Two teaspoons
Frying thermometer
Slotted spoon
Plate and paper towels
Instructions
Whisk the kefir, egg and salt together in a bowl.
Stir in the flour and baking powder until no dry flour remains; the batter should be thick enough to scoop.
Heat the sunflower oil in the deep saucepan to about 170°C (340°F), using a frying thermometer to check the temperature.
Scoop about 1 heaped teaspoon of batter at a time, using the second spoon to gently push it into the oil. Work in batches, leaving room for the fritters to puff up to about the size of a walnut.
Fry each batch for about 3 minutes, turning as needed, until puffed and golden on both sides. Adjust the heat to keep the oil near 170°C (340°F).
Cut open a fritter from the first batch and check that the centre is cooked through, with no wet batter. If it is still wet, fry the batch a little longer and check again before serving.
Use a slotted spoon to lift the fritters onto a plate lined with paper towels to drain.
Storage and safety
Eat freshly fried for a crisp crust; it softens as the fritters sit. Refrigerate leftovers in a shallow container within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days.