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Does alcohol keep fried doughs from absorbing oil?

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Does alcohol keep fried doughs from absorbing oil?

rworange | Feb 27, 2006 11:51 PM

And if it does, why? How much has this effect?

My mom always added a shot of whiskey to paczki (Polish donuts) and chrusciki (fried dough).

I thought it was just for flavor until reading about paczki. One person said that alcohol is used to prevent the donut from absorbing the oil and that was why donuts in Poland were less greasy.

Anyone heard of this? Or is that just an old wives tale passed down in someone's family?

I don't even have a clue on how to goggle this info, so maybe some of the responses would lead me in the correct direction even if you don't have a specific answer.

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