Raw materials:

2 soft persimmons, flour, peanut oil and soft sugar.

1. Three ripe persimmons. Actually, I used two, and my son pinched one away.

2. Dig out the pulp with a spoon. The color is beautiful.

Persimmon is already very sweet, because I am afraid of adding flour to dilute the sweetness of persimmon dumplings, so I add a little sugar. If you like the original flavor, you can leave it alone.

4. Appropriate amount of flour.

5. Stir into a thick batter.

6. The right amount of oil in the pot burns 50% of the heat.

7. Scoop a proper amount of persimmon batter in your left hand and peel it into the oil with chopsticks in your right hand. Fry until it solidifies. Gently stir with chopsticks to make it leave the bottom and all float.

8. Deep-fry until golden brown, and turn over and fry.

9. Take out the oil with oil-absorbing paper.

10. finished product.

1 1. finished product.

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