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You should turn them slighty while they are frying to make sure they are cooking right through and the heat is distributed evenly.
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They're not greasy at all, though you'll certainly feel a large order with garlic mayo rolling around in there for a while, and the oil they're fried in is super-polyunsaturated 98% cholesterol-free something.
The owners insist they're jelly croissants, and while they are crescent-shaped, they're fried in classic doughnut-style.
And they're fried.
While the bhajis are frying, slice the burger buns in half and spread the bottom halves with vegan mayonnaise.
While the onions are frying, mix all the salad ingredients with a third of a teaspoon of salt.
While the onions are frying, bring a medium-sized saucepan of water to the boil, add 1 tablespoon of the lemon juice and blanch the olives for 2 minutes.
4. While the lardons are frying, make your dressing: roughly crumble up the feta, still leaving a few lumps, and mix with the yoghurt, the rest of the oil, some lemon juice (probably most of a lemon) and some pepper.
Make sure to give each tomato enough space or else they might fuse together while they are getting fried.
7.While the first chimichangas are frying, make the remaining three.
While your potato noodles are frying, start to prepare the tomato salad.
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CEO of Professional Science Editing for Scientists @ prosciediting.com