Clarified butter (Ghee) or sunflower oil for frying
Preparation
Make the batter: Whisk together the milk, eggs, salt, sunflower oil, and light spelt flour until you have a thick, dripping batter.
Fry in portions: Let the batter drip through a slotted spoon into the hot fat (ghee or oil). Ensure you only add as many drops as the surface of the fat can hold at once to keep them from sticking.
Golden finish: Fry until golden yellow, then remove with a slotted spoon and let them drain on paper towels to ensure they stay perfectly crunchy.
Serve: Serve the soup pearls fresh in a hot broth.
Clarified butter (Ghee) or sunflower oil for frying
Preparation
Make the batter: Whisk together the milk, eggs, salt, sunflower oil, and light spelt flour until you have a thick, dripping batter.
Fry in portions: Let the batter drip through a slotted spoon into the hot fat (ghee or oil). Ensure you only add as many drops as the surface of the fat can hold at once to keep them from sticking.
Golden finish: Fry until golden yellow, then remove with a slotted spoon and let them drain on paper towels to ensure they stay perfectly crunchy.
Serve: Serve the soup pearls fresh in a hot broth.
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