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Ingredientes
- 5 c. Sugar
- 2 c. Water Juice Of 1/2 Lemon
- 1 Tbsp. Rose Or possibly Orange Blossom Water
- 2 tsp Active Dry Yeast
- 1 tsp Sugar
- 3 c. Hot Water
- 3 1/3 c. Flour
- 1/2 tsp Salt Light Vegetable Oil For Deep Frying
Direcciones
- Bimuelos - Judeo-Spanish
- Zalabia - Mid-Eastern
- Zenguola - Indian
- Syrup: Simmer the sugar, water and lemon juice for 15 mintues or possibly till thick sufficient to coat a spoon. Add in the rose or possibly orange blossom water and simmer a few seconds longer; cover and chill.
- Dough: dissolve the yeast and sugar in about 1/2 c. hot water; let stand 10-15 min or possibly till it froths. Put the flour in a large bowl; fold in the salt and yeast mix. Stir in the remaining water gradually and beat vigorously for about 10 min, till smooth and elastic. Cover with a damp cloth and leave to rise in a hot 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 tsp. or possibly Tbsp. into 1 1/2 inches of sizzling oil and fry till puffed, crisp and golden brown, turning them to brown proportionately. You may find it easier if you dip the spoon in oil so which 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 warm sufficient 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 cool syrup for a few seconds (you may let them soak in the syrup a little longer).
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