ขนมเจาะหูทอด

ขนมเจาะหูทอด — Crispy Thai Fried Dough (Easy Home Recipe)

Introduction

ขนมเจาะหูทอด is a beloved Thai fried dough snack — crisp on the outside, tender inside, and perfect for breakfast or an afternoon treat. This easy, beginner-friendly recipe shows you how to make ขนมเจาะหูทอด at home with simple pantry ingredients and straightforward shaping and frying techniques. Ready in about 45 minutes, this recipe yields 12–16 pieces depending on size.

Ingredients for ขนมเจาะหูทอด

• 1 cup (120 g) all-purpose flour
• 1/2 cup (70 g) rice flour or cake flour (optional, for extra crispness)
• 2 tbsp (25 g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup (180 ml) coconut milk or whole milk (plus a little extra if needed)
• 1 tbsp melted butter or neutral oil
• Vegetable oil for deep frying (enough for 2–3 inches / 5–7 cm depth)
• Optional: 1 tsp vanilla extract or 1 tbsp pandan juice for aroma
• Optional for serving: powdered sugar, granulated sugar, or simple palm sugar syrup

Instructions: How to Make ขนมเจาะหูทอด

1. Prepare the dry mix: In a large bowl, whisk together the all-purpose flour, rice flour (if using), sugar, baking powder, and salt until well combined.
2. Combine wet ingredients: In a separate bowl, beat the egg with the coconut milk (or milk), melted butter (or oil), and vanilla or pandan if using.
3. Make the batter/dough: Pour the wet mixture into the dry ingredients and stir until a soft, slightly sticky dough forms. If it feels too dry, add 1–2 tablespoons more milk. Cover and let rest for 10–15 minutes to hydrate the flours.
4. Portion and shape: Lightly flour your work surface. Divide the dough into 12–16 equal pieces. Roll each piece into a rope about 5–7 inches (12–18 cm) long. Fold the rope in half to form a U-shape, then bring the two ends together and press to seal. Using your thumb or a chopstick, gently push through the center to create a hole and shape the piece into the traditional ear-like ring.
5. Heat the oil: In a wide, heavy pot or deep frying pan, heat vegetable oil to medium heat (about 325–350°F / 160–175°C). To test, drop a small piece of dough — it should sizzle and slowly rise without browning immediately.
6. Fry in batches: Carefully slide a few shaped pieces into the hot oil without crowding. Fry for 2–4 minutes per side, turning as needed, until evenly golden brown and puffed. Adjust heat to maintain a steady sizzle — not too hot or they will brown outside but stay raw inside.
7. Drain and finish: Use a slotted spoon to transfer fried ขนมเจาะหูทอด to a paper towel-lined tray to drain excess oil. While warm, dust with powdered sugar, toss in granulated sugar, or drizzle with palm sugar syrup if desired.
8. Serve warm: ขนมเจาะหูทอด is best eaten warm and fresh. Store leftovers in an airtight container for 1–2 days and reheat in a toaster oven for best crispness.

Cooking Tips for ขนมเจาะหูทอด

Here are practical tips to help you get perfect ขนมเจาะหูทอด every time:

• Oil temperature matters: Keep oil around 160–175°C (320–350°F). Use a thermometer if possible. Too hot and the outside burns; too cool and the dough absorbs oil and becomes greasy.
• Test one piece first: Fry a single piece to check texture and temperature, then adjust the batter or heat before frying the rest.
• Don’t overcrowd the pan: Frying in small batches keeps oil temperature steady and ensures even browning.
• Adjust consistency: Dough should be pliable and slightly sticky. If it’s too sticky to shape, dust hands with a little flour. If too dry and cracks, add a teaspoon of milk at a time.
• Flavor variations: Add a pinch of ground cardamom, a teaspoon of grated lime zest, or a few drops of pandan extract to the batter for different aromatic notes.
• Vegan option: Replace the egg with a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) and use plant-based milk and margarine.
• Make-ahead tip: Shape the dough and keep it chilled on a tray covered with plastic wrap for up to 2 hours before frying.

Nutritional Information

Estimated nutritional information per serving (2 pieces):

• Calories: ~220–260 kcal
• Fat: ~12–16 g (depends on frying absorption and coconut milk)
• Carbohydrates: ~24–30 g
• Protein: ~4–6 g
• Notes: These values are approximate and will vary with ingredient choices, portion sizes, and frying method. ขนมเจาะหูทอด contains gluten (wheat) and egg unless you use substitutions, and may contain coconut if coconut milk is used.

Conclusion

ขนมเจาะหูทอด is a delightful and approachable Thai fried snack that you can make at home with a few basic ingredients and simple shaping techniques. Whether you serve them plain, sugared, or drizzled with syrup, ขนมเจาะหูทอด is a crispy, comforting treat that’s great for beginners and home cooks alike. Try this recipe, tweak the flavors to your liking, and enjoy a little taste of Thailand in your kitchen.