A simple rule will help you prepare perfect chebureki.
Many cooks are sure that the secret to “bubbly” chebureki is some kind of “correct” dough.
In this regard, many variations of its preparation have appeared. Many housewives have their own "secret ingredients" that supposedly provide the desired result.
For example, when preparing the dough, they add soda, milk and even alcohol. In fact, the secret is not in the dough, but in the frying method.
How to fry chebureki
Before frying, the frying pan must be well heated. The oil must be very hot.
While the chebureki are frying, they need to be basted with hot oil. If you don't do this, they won't have the right texture.
Chebureki need to be fried for exactly 5 minutes. If you do it longer, the dish will dry out and become stale after cooling.
Ready chebureki should be placed not on a plate, but on a grate or paper towels. This way, excess fat will flow out or be absorbed, but the crispy crust will remain.
