Zalabia

This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand to New York" by Claudia Roden.

  • Servings: 6
Zalabia

Ingredients

For the Sugar Syrup

  • 5 cups sugar
  • 2 1/4 cups water
  • 1/2 lemon, juiced
  • 1 tablespoon rose or orange-blossom water

For the Batter

  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 (1/4 ounce) package instant dry yeast
  • 2 2/3 cups warm water
  • Light vegetable oil, for frying, plus more for coating spoons

Directions

  1. To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.

  2. To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.

  3. Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters.

  4. Using a slotted spoon, remove fritters, and transfer to a paper towel-lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.

Reviews

Be the first to comment!

Related Topics