Chinese Crullers

I have looked up online for Chinese cruller recipes but have never attempted to try any. The main reason for my reluctance is, these crullers have to be deep fried. I love fried food but to heat up a pot of cooking oil to cook a few pieces of flour dough seems expensive and a waste of the oil. I have always hoped that some chef could post a recipe for baked crullers.

Chinese crullers are long golden brown strips of fried dough(with a hint of saltiness) and are also called by a variety of names like Chinese doughnut, Chinese breadstick or Chinese churros. This breakfast item is popular in China(of course) and East and South East Asian countries.

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Crullers are usually sold in the morning and traditionally eaten as breakfast by dipping in hot soy milk or black coffee. Fans have found new ways to enjoy crullers like drizzling with mayonnaise or condensed milk or spreading the top with chopped canned sardines or Sambal(cooked chilli paste).

My favourite choices are eating crullers dipped or soaked in piping hot pork ribs herbal broth or with rice congee.

Talking to the nice vendor who operates a stall at the market prompted me to write this post. She works alone and always hard at work shaping and deep frying the prepared dough. She is usually so busy that it is impossible for her to serve customers. She has a handwritten price list like a multiplication table for customers to pay. It's self service; Customers bag whatever they want, put the money into the old plastic colander or mini blue pail on the much crowded table and help themselves to any change.

I sometimes buy a couple of crullers and on one occasion asked if I could a picture of the crullers. She was so obliging and even reminded me to include her in some of the photos as well.

Besides crullers, most vendors also prepare variations like fritters and buns as the same basic dough is used. The fritter is slightly sweet and sprinkled with sesame seeds. Another variation is shaped like a doughnut with sticky rice in the centre. The bun has a red bean paste filling.

I have no idea how to translate the local names of these goodies. Whatever the names, these deep fried crullers and its 'relatives' are chewy and just perfect for dipping or eaten as is.