I am a little later writing this today only because we spent some quality time in the garden this morning before the 90 degree heat later today. We at least got the potatoes and the seeds we wanted to plant in where I wanted them to go. That seems to be a thing between us. I spend time planning and then my husband plants, sometimes he goes with my plan and sometimes he doesn’t. It seems to be a little bit of a battle between us. When he goes rogue I come inside and take a shower. I like the same plants in rows, he could care less and it drives me nuts. Please tell me why there are 5 cabbage plants over here and then 1 over in a different bed??? grrrrrr
Back to this recipe; don’t let the name scare you, it is very easy with most things you already have in your pantry. I only needed to pick up the baguette, same should go for you. The batter needs to sit in the fridge for about an hour before you begin. I hate getting ready to make something and then get everything out and find out you have to let it rest for an hour or so or marinate overnight. So I try to give you a heads up.
I made this last week for our #worldwidewednesday meal. We “traveled” to Madagascar. Which always makes me think of the Dreamworks movie with Alex, Gloria, Melman and Marty; it makes me smile and I hear all of there voices. Recipe Donna – My kids made several recipes from #inbibiskitchen cookbook and I found mine online that I would like to share with you. I believe I found it on Foods of the World.
I didn’t end up taking a lot of pictures of the process, I wasn’t sure how it would come out. However I will definitely make this again.
Mofo Makasaoka - Fried Baguette
- 1 baguette
- 1⅓ cup AP-Flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 4 tablespoons sugar
- 1 egg
- ⅔ cup water more if needed
- in a medium sized bowl add all the dry ingredients. Add all the wet ingredients, stir to combine. Cover and let this sit in the fridge for about an hour.
- Slice the baguette into about ½ inch or so pieces. Heat your fry pan and add a little oil, about a ½ inch or so. Once the oil comes to temperature.
- dredge each piece of bread into the batter and add to the hot oil, do not overcrowd so you can easily flip the pieces. Remove once browned to a sheet pan with either a cooling rack or paper towels to drain a little.
- serve warm, they taste great as is or you can add a little cinnamon and sugar. or even some powdered sugar. They taste a little like fried dough when you add the additional sugar.
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