👨‍🍳 作り方

1. 1

   If using bacon, fry it in a pan until crisp. Remove bacon bits and set aside, leaving the rendered fat in the pan.

   ⏱️ 5 minutes

   💡 プロのコツ: This rendered fat can be used for frying the krapi for extra flavor.
2. 2

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt.

   💡 プロのコツ: Using a mix of flours provides a better texture than pure buckwheat.
3. 3

   In a separate bowl, whisk the eggs, milk, and water until well combined.

   💡 プロのコツ: Ensure the liquids are at room temperature to avoid clumping.
4. 4

   Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, thick batter forms. It should be thicker than pancake batter but pourable.

   💡 プロのコツ: The consistency should be like a thick porridge.
5. 5

   Stir in the reserved crispy bacon bits, if using.

6. 6

   Heat a generous amount of vegetable oil or lard (or the reserved bacon fat) in a large skillet over medium-high heat.

   💡 プロのコツ: The oil should be hot enough that a drop of batter sizzles immediately.
7. 7

   Spoon portions of the batter into the hot oil, forming thick, round fritters (about 3-4 inches in diameter). Do not overcrowd the pan.

   💡 プロのコツ: Use a ladle or a large spoon to portion the batter.
8. 8

   Fry for about 3-4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.

   ⏱️ 8 minutes

   💡 プロのコツ: Flip carefully with a spatula.
9. 9

   Remove the krapi from the skillet and drain on paper towels.

   💡 プロのコツ: Drain well to remove excess oil.
10. 10

    Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley, if desired.

    💡 プロのコツ: These are best enjoyed immediately after frying.