Fluffy Kefir Oladi with Sour Cream and Jam

What you need

• 250 ml (1 cup) kefir, room temperature or lukewarm
• 1 large egg
• 1 tbsp sugar
• 1/4 tsp salt
• 230 g (1 3/4 cups) all-purpose flour, sifted
• 1/4 tsp baking soda
• 60 ml (1/4 cup) vegetable oil, for frying
• sour cream, to serve
• jam, to serve

Method

Restated from the original video

1. 1

   Let the kefir and egg stand at room temperature for 30 min, or warm the kefir gently until lukewarm. Cold batter chills the oil and the oladi turn out flat.

2. 2

   Whisk the egg with the sugar and salt in a large bowl until smooth.

3. 3

   Stir in the kefir.

4. 4

   Add the flour and stir to a thick batter that slides off the spoon in a slow, heavy ribbon. If it runs, add 1-2 tbsp more flour.

5. 5

   Sprinkle the baking soda over the batter and stir quickly, just until it disappears. Fry at once, because the batter loses its lift if it stands.

6. 6

   Pour about 5 mm (1/4 in) of oil into a wide frying pan and heat it over medium heat for 1-2 min, until a drop of batter sizzles gently.

7. 7

   Spoon the batter into the pan in heaped tablespoons, leaving 2 cm (3/4 in) between them.

8. 8

   Fry until the underside is golden and the top is dotted with bubbles, 2-3 min.

9. 9

   Flip and fry until the second side is golden and the oladi have puffed up, about 2 min.

10. 10

    Break one open. If the center is raw, lower the heat and fry the next batch a little longer.

11. 11

    Drain on paper towels, adding more oil to the pan between batches if needed.

12. 12

    Serve warm with sour cream and jam.

Imported from art-lunch.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.