Classic Khvorost
Tasty, appetizing, simple, and with a secret ingredient. This classic khvorost recipe is great because after making it you will not have to scrub the whole kitchen, or even the stove. For this you will need a cauldron, but it is worth it, believe me. Adding vodka to the dough fills it with bubbles and makes it crispy.
Updated : 01 April, 2026
Easy
About 1 hour.
Ingredients
150 grams
Wheat flour
2
Eggs
1 tablespoon
Vodka
0.5 teaspoon
Salt
Frying
1 cup
Vegetable oil
Crumble
3 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic khvorost? Prepare the ingredients for making khvorost. You may need a little more or a little less flour, it all depends on the size of the eggs you use and on the flour itself, its quality, the humidity in the air, and so on. In addition, a little flour will be needed for rolling out the dough. The amount of vegetable oil is also approximate. One cup is enough for a small saucepan. I fried mine in a large cauldron, so I used much more oil.
Step 2
Take a bowl and crack the eggs into it. Beat them lightly with a fork. There is no need to use a mixer or a whisk here, our goal is only to combine the yolks and whites. Add the salt while mixing.
Step 3
Pour in 1 tablespoon of cold vodka. Mix it in. Why is alcohol used in this recipe? It is precisely because of the vodka that the dough develops many bubbles during frying and becomes crispy. Do not worry, all the alcohol will evaporate at the high temperature, so you can safely serve khvorost to children.
Step 4
Sift the flour, preferably twice. Start adding the flour in portions, mixing the dough with a fork. When the dough becomes thick enough, begin kneading it by hand. Some people make the dough with a mixer, but believe me, it is much easier and faster to knead it by hand. It is very easy.
Step 5
Dust a board with flour and place the dough on it. Knead it into a smooth dough, adding a little more flour if needed. It should become elastic and uniform. A well-kneaded dough hardly sticks at all. Because there is no water in this dough, it comes together quickly.
Step 6
Cover the finished dough with a bowl and let it rest for 10-15 minutes. During this time, the gluten will develop well, making the dough very elastic and easy to roll out. Do not be alarmed that the amount of dough seems small. This quantity will make a large bowl of khvorost.
Step 7
Cut off half of the dough, and be sure to cover the remaining piece with something so it does not dry out. Roll the dough into a thin sheet. It should be very thin, literally about 1 mm, about 0.04 inch, thick. The thinner the dough, the tastier and crispier the khvorost will be.
Step 8
Cut the dough into strips about 2 cm, about 0.8 inch, wide. Then cut the strips across so you get rectangular pieces. Make a slit in the center of each piece. Do not throw away the scraps left from cutting, they can all be cut up in any shape and fried as well.
Step 9
Shape the khvorost. To do this, take one piece and turn one end through the slit in the center. This is the classic grandma-style way of shaping khvorost. But you can cut and shape it any way you like. That is not forbidden and not critical. Shape all the pieces right away so they are ready for frying, it will be more convenient and faster.
Step 10
Take a pot suitable for deep-frying. I specifically use a tall cauldron. It may not be the prettiest, but it fries better than anything else. The oil does not splatter and heats very well. Pour in the oil. It should be no less than 5 cm, about 2 inches, deep. Heat the oil over medium heat. How do you know when the oil is hot enough? Dip a wooden stick into it, and bubbles will immediately begin to form around it.
Step 11
Lower the pieces into the oil. Keep in mind that khvorost increases greatly in size while frying, so do not add too many at once.
Step 12
Fry the khvorost, turning it with a fork, until golden on all sides. Keep the heat at medium. If the heat is too high, the oil will burn, and if it is too low, the dough will not fry properly.
Step 13
When the khvorost turns a beautiful golden color all over, remove it with a slotted spoon. Prepare a plate lined with paper napkins in advance. Place the khvorost on them so the excess fat is absorbed. Generously dust the finished khvorost with powdered sugar. Fry the rest of the first batch the same way, and then make the second batch. I rolled out and cut the khvorost while the first pieces were frying.
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