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Saffron Fritters Recipe

Saffron Fritters Recipe

Saffron Fritters Recipe

Saffron Fritters Recipe. Traditionally, l’geimat are served drizzled with date syrup, but many Arabian cooks sweeten them with a sugar syrup flavoured with saffron and cardamom.

L’geimat

 

Arabian Gulf

 

Traditionally, l’geimat are served drizzled with date syrup, but many Arabian cooks sweeten them with a sugar syrup flavoured with saffron and cardamom, as I have done here. You can also serve these drizzled with date syrup, if you prefer.

 

Serves 6 to 8

 

For the fritters

120g plain (white) flour

120g wholemeal flour

1 teaspoon fast-action dried yeast

1 tablespoon caster sugar

1/4 teaspoon fine sea salt

125g plain yogurt

1 organic egg

Sugar Syrup (below)

Vegetable oil, for deep-­frying

 

To make the fritters, mix together both flours, the yeast, sugar and salt in a large bowl. Add the yogurt and 125ml water. Add the egg and mix until you have a very loose dough/very thick batter. Cover with clingfilm and set aside to rest for at least 3 hours, preferably overnight.

Pour 5cm vegetable oil into a large frying pan and heat over medium heat until very hot (if you drop a piece of bread into the oil, it should immediately bubble around the bread). Wet your hand and, with the tips of your fingers, pinch off bits of dough. Drop the fritters into the hot oil and fry them, stirring all the time to colour them evenly, for 7 to 10 minutes, or until they are golden brown all over. Remove to a sieve so the excess oil can drain. Serve immediately or soon after frying, drizzled with sugar syrup.

 

Sugar Syrup

400g golden caster sugar

1/4 teaspoon ground cardamom

1 small cinnamon stick

Pinch of saffron threads

1 tablespoon lemon juice

Put the sugar into a medium pot and add 250ml water. Add the cardamom, cinnamon stick, saffron and lemon juice and bring to a simmer over low heat. Simmer, stirring every now and then, for about 30 minutes, or until you have a thick syrup. Take off the heat. If you are not going to use the syrup straightaway, store it in an airtight glass jar in the fridge, where it will last for a few days.

 

Feast by Anissa Helou is published by Bloomsbury ($80) Out now!

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