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Fried Dough Knots With Garlic Oil |
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Serves: 16 In New York, you can't have a street fair or block party without a fried-dough stand. (You also need a cannoli stand, a funnel cake stand, a French fries stand, and a few other fried-food concessions.) And fried dough knots are found at pizzerias from Boston to Philadelphia as well. These ropes of pizza dough, tied into knots and deep-fried, originated as a garlic oil-slathered snack, but I serve them as the ultimate garlic bread to accompany spaghetti with meat sauce.Makes 16 knots 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1 1/2 teaspoons active dry yeast 1/4 cup warm (105° to 115°) water 3 cups unbleached flour 3/4 teaspoon salt 3/4 cup cold water Vegetable shortening or vegetable oil for deep-frying
1. In a small saucepan, heat the oil and garlic over low heat until tiny bubbles appear around the garlic, about 2 minutes. Remove from heat and let stand at room temperature while preparing the dough knots. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast. 3. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture and enough cold water to form a ball of dough on top of the blade (there may be smaller particles of dough in the bowl as well as the large ball). If the dough is too wet or too dry, it will not form a ball. Feel the dough, and if it is sticky and wet, add additional flour, 2 tablespoons at a time, processing after each addition, until the dough forms a ball. If it seems too dry, follow the same procedure, adding additional water, 1 tablespoon at a time. Process the ball of dough for 45 seconds. To make the dough by hand, put the flour and salt in a large bowl. Stir in the yeast mixture and stir in enough water to form a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. 4. Lightly grease a medium bowl with shortening. Gather the dough into a ball and place in the bowl, turning the dough to coat it with the shortening. Cover the bowl with plastic wrap and let the dough rise in a warm place until almost doubled, or until a finger, inserted 1/2 inch into the dough, leaves an impression, about 1 1/2 hours. Divide the dough into 16 portions and roll into balls. Cover the balls loosely with plastic wrap. 5. Place 1 portion of dough on an unfloured work surface. Roll the dough underneath your hands on the work surface, moving your hands apart in a horizontal movement as you roll, until the dough is rolled and stretched into an 8-inch rope. Pulling and twisting the dough as needed, tie into an overhand knot. Set aside on a floured surface and cover loosely with plastic wrap. Repeat with the remaining dough. 6. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the dough knots, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Keep the knots warm in the oven while frying the rest. Just before serving, brush the dough knots generously with the garlic oil. (The dough knots can be prepared up to 4 hours ahead and stored at room temperature, but they are best served warm.) |
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