Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup shredded coconut
- Oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. In another bowl, whisk together the coconut milk, water, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Stir in the shredded coconut.
5. Heat about 1 inch of oil in a frying pan over medium-high heat.
6. Using a small cookie scoop or spoon, drop the batter into the hot oil, making sure not to overcrowd the pan.
7. Fry the kreple for about 2-3 minutes on each side or until golden brown.
8. Use a slotted spoon to remove the kreple from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve warm with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 kreple
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 90mg
Total carbohydrates: 15g
Dietary fiber: 1g
Total sugars: 6g
Protein: 2g
Substitutions for ingredients:
- You can use almond milk or regular milk instead of coconut milk.
- You can substitute the shredded coconut with chopped nuts or chocolate chips.
Variations:
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Drizzle the kreple with chocolate or caramel sauce.
- Serve the kreple with fresh fruit or whipped cream.
Tips and tricks:
- Make sure the oil is hot enough before frying the kreple to ensure they cook evenly.
- Don't overcrowd the pan when frying the kreple to prevent them from sticking together.
- Use a small cookie scoop or spoon to make uniform-sized kreple.
Storage instructions:
Store the leftover kreple in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kreple in the microwave for about 10-15 seconds or in a toaster oven for a few minutes until warm.
Presentation ideas:
Arrange the kreple on a platter and sprinkle them with powdered sugar or shredded coconut. Serve with a side of fresh fruit or whipped cream.
Garnishes:
Powdered sugar, shredded coconut, chocolate sauce, caramel sauce, whipped cream, fresh fruit.
Pairings:
Coffee, tea, hot chocolate.
Suggested side dishes:
Fresh fruit, yogurt, whipped cream.
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk.
- If the kreple are not golden brown, increase the heat slightly.
- If the kreple are too greasy, make sure the oil is not too hot and drain them well on paper towels.
Food safety advice:
- Use caution when frying the kreple to prevent burns.
- Make sure the oil is not too hot to prevent it from splattering.
- Always wash your hands and utensils before and after handling food.
Food history:
Kreple is a traditional Jewish dessert that is similar to a doughnut. It is often served during Hanukkah and other Jewish holidays.
Flavor profiles:
Sweet, coconutty, slightly nutty.
Serving suggestions:
Serve the kreple as a dessert or a sweet snack.
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