PAnggi-panggi

• • 2 cups Rice flour (main flour for structure)

  • 1 cup White sugar (for sweetness)

  • 1/4 teaspoon Baking powder (for a little rise)

  • 1 Large egg (for binding)

  • 1 tablespoon Oil (for moisture)

  • 4-5 cups Oil for frying (amount can be adjusted depending on your pan size)

PROCEDURES

1. Mix the dry stuff: In a big bowl, whisk together 2 cups of rice flour, 1 cup of sugar, and a pinch of baking powder.

2. Make the batter: Pour in some water (amount not given, but likely just enough to make a thick batter). Then, crack in an egg and add a spoonful of oil. Mix it all together until you get a smooth batter.

3. Fill your piping bag (or plastic bag): Transfer the batter to a piping bag. If you don't have a piping bag, a regular plastic bag with a tiny snip at the corner will work too.

4. Heat up the oil: Get some oil hot in a frying pan over medium heat.

5. Squirt and swirl: Gently squeeze the batter out of the bag into the hot oil, making circular shapes.

6. Fry to golden perfection: Let the little swirls cook until they turn a delicious golden brown color.

7. Enjoy: Take the fried fritters out of the oil with a spoon and place them on a plate lined with paper towels to drain any excess oil. Now you can enjoy your crispy and sweet treat.