It sizzles. That little sound of batter hitting hot oil and puffing up almost instantly — that’s the signal that your guests will be won over without you having spent the day in the kitchen. Couilles de Suisse is the kind of recipe you pull out every time you want to impress without exhausting yourself.
Ingredients :
- Baking powder — It’s what makes the fritters rise without needing yeast or resting time. A standard 11g packet works perfectly. Without it, your fritters will stay flat and dense — no substitution possible here.
- Milk — It determines the batter’s fluidity. With whole milk, the result is slightly richer. Semi-skimmed works well too. The batter should remain thick, a bit like muffin batter — not runny, not compact either.
- Orange blossom water — Optional on paper, but honestly it changes everything. One tablespoon is enough to perfume without dominating. Brand Vahiné or equivalent. If you don’t have any, a little lemon zest or half a teaspoon of vanilla extract works well.
- Vanilla sugar — In addition to regular sugar, it brings that sweet note found in all successful family pastries. One 7-8g packet. If you have vanilla powder, half a teaspoon does the job.
