• 2 Fee cups (350 g) ma√Įs doux Surgel√© ma√Įs d√©congel√© ou frais en √©pi
  • < span class ="wprm-recipe -ingredients-units-system wprm-recipe-ingredients-units-system-1">1 < span class ="wprm-recipe-ingredients-units-system wprm- recipe-ingredients-unit-system-2"> Jalapeno Ep√©pin√© et finement hach√©, ou utilisez du poivre Serrano (enlevez les graines pour moins de piquant)< /span>
  • 1/4 cup (6 < span class="wprm-recipe- ingredient-unit">g) hach√© < effortless-affiliate>basil< /span> You use coriander
  • 1/4 cup (3.5 g) oignon rouge finement hach√©
  • 1 cc jus de citron vert
  • 1/3 TL ( 1/3 √† 1/2 c√†c) sel , 1/3 √† 1/2
  • 1/2 cc fra√ģchement moulu < effortless-affili√©>poivre noir
  • 1/2 TL poudre d’ail
  • 1/2 cup (80 g) farine de riz blanc
  • 3 cuill√®re √† soupe (3 to 4 √† soupe) ou plus de semoule de ma√Įs
  • 1/2 cc< /span> Levure en poudre
  • 1/2 cup ( 125 ml) ou plus d’eau
  • Preparation

  • In a bowl, add all the ingredients for the corn, including the baking powder. Mix well to distribute.
  • Add water and stir. Add enough water until the mixture is pasty but not a paste. There will be more corn than dough. (If the donuts don’t hold up well in the pan in the next step, add a tablespoon of ground flaxseed to the mixture)
  • Heat a pan over medium-high heat. Spray or brush the oil on the pan. Add large spoonfuls of the mixture to the hot pan and spread into a round shape. Fry until golden brown on both sides. 4-5 minutes per side.
  • Repeat for all donuts. Serve with chutneys, ketchup, guacamole or Vegan Ranch.
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