Crispy Lies

Name: Crispy Lies - Malvina O.
Ingredients: approximately 20; 25 tablespoons of flour; 5 tablespoons of sour cream (or yogurt); 4 tablespoons of melted butter; 3 egg yolks; a pinch of salt; oil for frying; powdered vanilla sugar or garlic sauce and sour cream

Dessert - Crispy Lies by Malvina O. - Recipia

When I want something fried, simple, and ready without any rising time, I make crispy "minciunele." The dough is prepared using egg yolks, melted butter, sour cream, and flour. After rolling it out, it's cut into diamonds and twisted into the familiar shape. They fry quickly and can be served either with powdered vanilla sugar or in a savory version with garlic sauce and sour cream. In the basic recipe, I don't use baking soda because I prefer them to remain crispier. Quick Info Total time: unspecified in the original recipe Preparation time: unspecified Cooking time: unspecified; the "minciunele" are fried in hot oil Servings: the quantity obtained depends on the size of the diamonds Difficulty: easy Recipe type: fried dessert or savory snack Ingredients About 20-25 tablespoons of flour 5 tablespoons of sour cream or yogurt 4 tablespoons of melted butter 3 egg yolks A pinch of salt Oil for frying For serving, as preferred: Powdered vanilla sugar Or garlic sauce and sour cream Optional: A pinch of baking soda, quenched with lemon juice Preparation method 1. Place the egg yolks in a bowl and mix them with the melted butter, sour cream, and salt. The butter should be melted but not hot. 2. Start adding the flour gradually, mixing after each addition. The amount is approximate, around 20-25 tablespoons, as the flour may absorb differently depending on the type used and the consistency of the sour cream or yogurt. 3. Knead until you obtain a non-sticky dough, but not too firm. It's important not to add all the flour at once. The dough should be easy to roll out and not become rigid. 4. If you want slightly fluffier "minciunele," add a pinch of baking soda quenched with lemon juice to the flour. For a crispier texture, the baking soda can be omitted. 5. Roll out the dough to a thickness of about 1/2 cm. Thickness matters: if the sheet is too thick, the "minciunele" will have a denser texture, and if it's too thin, they may dry out quickly when frying. 6. Cut the dough into strips about two fingers wide. Then cut each strip into diamonds. 7. Make a small cut in the center of each diamond without separating it into two. 8. Take one corner of the diamond and twist it through the cut in the center. This forms the specific twisted pattern of the "minciuna." Repeat with the remaining dough. 9. Heat the oil in a suitable pan and fry the "minciunele." Work in batches to allow them space to fry without sticking together. 10. Once fried, remove them to absorbent paper. The paper helps remove excess oil from the surface. 11. Serve them as preferred with powdered vanilla sugar or, for the savory version, with garlic sauce and sour cream. Why I make this recipe often "Minciunele" are made with few ingredients and don't need resting or rising time. The dough is easy to prepare, and the twisted shape is obtained directly from the diamonds without any complicated technique. I also like that the same recipe can be served in two ways: with powdered vanilla sugar as a dessert or with garlic sauce and sour cream as a savory option. The texture can be easily adjusted. Without baking soda, they come out crispier, while with a little baking soda quenched with lemon juice, they become fluffier. Otherwise, the base of the dough remains the same. Tips Add the flour gradually. The 20-25 tablespoons are an approximate amount, and the dough is ready when it no longer sticks but remains pliable. If you add too much flour, the "minciunele" may turn out hard. Don't roll the dough thicker than about 1/2 cm. The diamonds should be able to twist easily through the cut in the middle. The oil must be hot before you start frying. If it's not hot enough, the dough will absorb more oil. However, don't fry at an excessively high temperature, as the outside may brown before the "minciuna" is properly cooked. Remove each batch to absorbent paper immediately after frying. Don't cover them while hot, as they may lose their crispy texture. Substitutions Sour cream can be replaced with yogurt in the same amount as specified in the basic recipe. The taste and consistency may vary slightly depending on how thick the yogurt is. For the version without baking soda, simply omit it. This is an optional ingredient used for a fluffier texture. Melted butter is part of the dough and should not be replaced with oil if you want to keep the recipe in its original form. Variations The simplest variation is the choice of texture. "Minciunele" without baking soda are crispier, while those with baking soda quenched with lemon juice are fluffier. You can make the diamonds smaller or larger, but you should also proportionally adjust the size of the cut in the middle. If the diamonds are very small, twisting may be more difficult. Depending on how you serve them, they can be prepared as a dessert with powdered vanilla sugar or as a savory snack with garlic sauce and sour cream. There's no need to change the dough for this difference. Serving ideas For the sweet version, sprinkle powdered vanilla sugar over the "minciunele" once they have cooled enough to be handled. For the savory version, serve them with garlic sauce and sour cream. It's better to add the sugar or sauce just before serving. This way, the "minciunele" maintain their crispy texture better. Frequently asked questions Why is flour added gradually? Flour does not always absorb the same amount of liquid. Therefore, it's safer to add it little by little until the dough becomes non-sticky without being tough. The amount in the recipe is approximate. Can I omit the baking soda? Yes. Baking soda is optional. If you omit it, the "minciunele" will have a crispier texture, which is also the preferred version in the basic recipe. What can I substitute for sour cream? Sour cream can be replaced with yogurt in the indicated amount, which is 5 tablespoons. The dough should remain pliable and non-sticky; if the yogurt is more fluid, it may be necessary to approach the maximum amount of flour mentioned. How do I achieve the twisted shape? After cutting the dough into diamonds, make a cut in the middle of each piece. Pass one of the corners of the diamond through this opening and pull gently. There's no need to widen the cut too much. How do I serve them if I don't want something sweet? You can serve them with garlic sauce and sour cream. The dough does not change; the difference is only in the serving. Nutritional values The values are estimates and cannot be accurately calculated without the exact weight of the flour, the amount of oil absorbed during frying, and the number of "minciunele" produced. For the entire amount of fried dough, the estimate is approximately 1,600-2,000 kcal, depending on the amount of flour used, the type of sour cream or yogurt, and how much oil remains in the dough after frying. Approximately, for the whole recipe: Protein: about 30-40 g Carbohydrates: about 160-210 g Fats: about 80-115 g Powdered vanilla sugar is not included in these values, as it is added at serving and the amount varies. If the "minciunele" are consumed with sour cream and garlic sauce, the nutritional values increase depending on the portion of sauce. Storage and reheating "Minciunele" are best on the day they are fried when their texture is the crispiest. If there are leftovers, store them after cooling in a closed container at room temperature for a short time. It's not recommended to reheat them in the microwave, as they may become soggy. If you want to restore some of their texture, you can briefly heat them in a dry pan without adding oil, but the result won't be exactly the same as when they are freshly fried. The garlic sauce and sour cream should be stored separately and added only at serving.

Crispy Lies

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