Here’s a simple and flexible recipe for Coated Fried Pastries—crispy on the outside, soft on the inside. These are great as a snack or dessert and can be sweet or savory.
Ingredients
Pastry dough
- 2 cups all-purpose flour
- 1 tbsp sugar (skip for savory version)
- ½ tsp salt
- 2 tbsp oil or melted butter
- ¾ cup warm water (add gradually)
Coating
- 1 cup breadcrumbs, crushed cornflakes, or semolina
- 1 egg, beaten
- Oil for frying (vegetable or sunflower)
Optional fillings
- Sweet: chocolate spread, jam, sweetened cream cheese
- Savory: cheese, mashed potatoes, spiced vegetables
Instructions
1. Make the dough
- In a bowl, mix flour, sugar (if using), and salt.
- Add oil/butter and slowly add warm water.
- Knead until a smooth, soft dough forms.
- Cover and rest for 20–30 minutes.
2. Shape the pastries
- Roll the dough thin on a lightly floured surface.
- Cut into squares or circles.
- Add filling in the center (optional).
- Fold and seal edges firmly (press with a fork).
3. Coat the pastries
- Dip each pastry into beaten egg.
- Roll in breadcrumbs or crushed cornflakes until well coated.
4. Fry
- Heat oil over medium heat.
- Fry pastries until golden brown, about 2–3 minutes per side.
- Remove and drain on paper towels.
5. Serve
- Sweet version: dust with powdered sugar or drizzle honey
- Savory version: serve with ketchup, chili sauce, or yogurt dip
Tips
- Don’t overcrowd the pan—fry in batches.
- Make sure edges are sealed well to prevent filling from leaking.
- You can also air-fry at 180°C (350°F) for 10–12 minutes, flipping halfway.
If you want, I can share a specific version (like coated fried custard pastry, cheese-filled pastry, or a traditional style from a certain country). Just tell me which one!