- Sugar
Syrup
- 5 Cups
Sugar
- 2 Cups
Water
- Juice Of
1/2 Lemon
- 1 Tbsp
Rose Or Orange Blossom Water
- Dough
- 2 Tsp
Active Dry Yeast
- 1 Tsp
Sugar
- 3 Cups
Warm Water
- 3 1/3
Cups Flour
- 1/2 Tsp
Salt
Light
Vegetable Oil For Deep Frying
Syrup:
Simmer the sugar, water and lemon juice for
15 minutes or until thick enough to coat a
spoon. Add the rose or orange blossom water
and simmer a few seconds longer; cover and
chill.
Dough:
Dissolve the yeast and sugar in about 1/2
cup warm water; let stand 10-15 minutes or
until it froths. Put the flour in a large
bowl; mix in the salt and yeast mixture.
Stir in the remaining water gradually and
beat vigorously for about 10 minutes, until
smooth and elastic. Cover with a damp cloth
and leave to rise in a warm place for at
least 1 hour. Beat the batter once more and
let it rise again.
Make the
fritters in batches. Put balls of dough
by the teaspoon or tablespoon into 1- 1/2
inches of sizzling oil and fry until puffed,
crisp and golden, turning them to brown
evenly. You may find it easier if you dip
the spoon in oil so that the batter rolls of
easily. Lower the heat a little to give the
fritters time to get done inside before they
are too brown. The batter is light and
produces irregular, rather than perfectly
round shapes. If the oil is not hot enough
to begin with, the batter tends to flatten
out.
Lift the
fritters out with a slotted spoon, drain on
paper towels and dip them in the cold syrup
for a few seconds (you may let them soak in
the syrup a little longer). |
