Caramelized Egg Fritters

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Tham Jessica (@jessieinthekitchen)

A delightful treat made from fried egg dough strips coated in a sweet syrup with toasted seeds and coconut.

Caramelized Egg Fritters recipe
Prep Time
40min
Cook Time
20min
Total Time
1hr

Ingredients

8 Servings
(1 serving = 1 bar)

Egg Dough

  • high protein flour
    high protein flour
    180g
  • eggs
    eggs
    2
  • melted butter
    melted butter
    20g
  • potato starch (for dusting)
    potato starch (for dusting)
  • salt
    salt
    1/8tsp
  • baking soda
    baking soda
    1/2tsp

Add on ingredients

  • toasted pumpkin seeds
    toasted pumpkin seeds
    10g
  • toasted black sesame seeds
    toasted black sesame seeds
    1/2tbsp
  • toasted white sesame seeds
    toasted white sesame seeds
    1/2tbsp
  • desiccated coconut
    desiccated coconut
    1 1/2tbsp

Sugar syrup

  • maltose
    maltose
    195g
  • sugar
    sugar
    135g
  • water
    water
    75mL

How to make Caramelized Egg Fritters

Prepare the Dough

  1. Step 1

    Combine the baking soda and high-protein flour. In a mixing bowl, whisk together the eggs, salt, and melted butter. Slowly add in the flour, mixing and kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.

Shape and Fry the Dough

  1. Step 1

    After resting, cut the dough in half. Work with one half at a time, keeping the other covered. Dust the working surface and dough with potato starch. Roll the dough to about 1/8-inch thick and cut into strips about one inch wide. Toss with potato starch to prevent sticking.

  2. Step 2

    Heat cooking oil in a wok over medium-high heat. Fry the dough strips in batches until they float to the top and become puffy, about 3-5 seconds. Do not overcook.

Prepare the Syrup and Combine

  1. Step 1

    Mix all syrup ingredients in a large wok or deep pot. Cook over low-medium heat until the sugar and maltose dissolve and the mixture becomes bubbly and slightly thickened, about 10 minutes. The syrup should reach around 118°C.

  2. Step 2

    Line a pan with baking paper and sprinkle some shredded coconut on it. Once the syrup is ready, turn off the heat and add the fried dough strips, toasted sesame seeds, pumpkin seeds, and desiccated coconut. Stir quickly to coat the strips with syrup.

Assemble and Store

  1. Step 1

    Transfer the coated strips to the prepared pan, spreading them out. Use baking paper to press everything down evenly. Allow to cool slightly, then cut into squares. Store in an airtight container for weeks.

Nutrition (per serving)

Calories

243.2kcal (12.16%)

Protein

7.1g (14.18%)

Carbs

42.3g (15.38%)

Sugars

32.3g (64.62%)

Healthy Fat

2.8g

Unhealthy Fat

4.4g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Ensure the dough is well-kneaded to achieve a smooth texture.

  2. Do not overcook the dough strips; they should be light and puffy.

  3. Use a candy thermometer to accurately measure the syrup temperature.

  4. Press the mixture firmly in the pan to ensure the bars hold together.

FAQS

  1. Can I use regular flour instead of high-protein flour?

    High-protein flour is recommended for better texture.

  2. How do I store the noodle bars?

    Store them in an airtight container to keep them fresh for weeks.

  3. Can I substitute maltose with another sweetener?

    Maltose provides a unique texture.

  4. What is the purpose of using potato starch?

    Potato starch prevents the dough strips from sticking to each other.

  5. Can I add other seeds or nuts?

    Yes, feel free to experiment with other seeds or nuts for added flavor.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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