Spicy oliebollen

Prepare a firm and smooth oil sponge batter according to the instructions on the packaging and add 350 ml of water and the eggs instead of 500 ml of water. If the batter is too thick, add a small amount of extra water.

Heat the oil and fry the onion and garlic. Add the tomato puree and red pepper and fry for 1 minute.

Spoon the corn, ginger, mackerel, ketjapmarinadeen parsley and stir-fry approximately 2 minutes. Allow to cool slightly.

Grind the spicy fish mixture if necessary and scoop it through the oliebollenbeslag. Leave to rise in a warm place for about 30 minutes.

Heat the frying oil to 180 ° C. Form with 2 tablespoons or an ice cream scoop, which you have first stuck through the oil, stick bread from the batter and let them slide into the hot oil. Immerse the bread roll and bake the oliebollen golden brown in 3-4 minutes.

Scoop them out of the oil with a slotted spoon and let them drain in a colander covered with kitchen paper.

Tasty with chili sauce.