Now, it’s time to fry the dough. Fill a deep skillet with oil, about 3/4 inch deep, and heat it over medium-high heat. The oil should be hot but not smoking—test by dropping a small piece of dough into the oil; it should bubble up immediately. If the oil is too hot, the fry bread will burn on the outside before cooking through on the inside, so make sure to adjust the heat as needed.
Once the oil is hot, add the dough rounds in batches. Fry them for about 20 seconds on each side, or until they turn golden brown and crisp. Use tongs to flip the dough and ensure it’s fried evenly on both sides. Don’t overcrowd the skillet, as this can lower the oil temperature and make the fry bread soggy instead of crispy.
After frying, drain the fry bread on paper towels to remove excess oil. This will help keep them crispy and prevent them from being greasy.
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