Pa Tong Go Thai Fried Dough
Airy, golden fried dough sticks popular at Thai morning markets, eaten with sweetened condensed milk or pandan custard for dipping. Plan ahead: the dough must rest for at least 30 minutes before frying.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp granulated sugar
- 2/3 cup warm water
- 2 tbsp neutral oil (vegetable or canola)
- 4 cups neutral oil for deep-frying
Instructions
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1
In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp granulated sugar.
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2
Add 2/3 cup warm water and 2 tbsp neutral oil (vegetable or canola) to the dry ingredients. Stir until a shaggy dough forms, then knead briefly for 1 to 2 minutes until smooth. The dough should be soft and slightly sticky. Cover and rest at room temperature for at least 30 minutes.
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3
On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick. Cut into strips roughly 1 inch wide and 4 inches long. Stack two strips on top of each other and press a chopstick firmly down the center lengthwise to bond them together.
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4
Heat 4 cups neutral oil for deep-frying in a wok or deep saucepan over medium-high heat to 375°F (190°C). Working in batches, carefully lower the dough sticks into the oil. Rotate gently so they brown evenly on all sides, about 2 to 3 minutes total.
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5
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy, with sweetened condensed milk or your preferred dipping sauce.