How to make corn fritters with dates and brown sugar
Mix brown sugar and water to make brown sugar water, and set aside at room temperature.
Get all the ingredients ready.
Stir in the yeast and brown sugar water Pour into the powder mixture Add the eggs and milk (I made a double batch) Stir with whisking
A batter in this state
Pour it into the mold, and you can use a six-inch round die.
Put it in a warmer place and ferment it until it doubles to 2.5 times the size of the fermentation, now the weather at the end of October is almost room temperature. Two hours or so.
After fermentation, sprinkle the surface with dates and raisins.
Put it in the steamer and steam it for 30 minutes, then turn off the heat and steam it for 5 minutes, and you’ve got a delicious brown sugar cornmeal roux.
Open and eat!