Best Fritters In Syrup Zalabia Recipes

ZALABYA (3 WAYS)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and a wooden spoon) whisk together the flour, cornstarch, sugar, yeast, vanilla powder (or preferred spice) and pinch of salt to combine.
• Add the yogurt and beat on medium speed until well blended and a wet sticky dough comes together. The consistency should be between a very thick cake batter and a loose, sticky dough.
• Cover with plastic wrap and let rest in a warm place for 1 hour (or in the fridge overnight) until doubled in size.
• In a frying pan, pour enough oil to fill 2 inches/ 5 cm high and heat over medium-high until very hot (350F to 375C/ 175C to 190C). Keep your coating of choice nearby.
• If using the piping bag method: Transfer the dough to a piping bag. Using scissors, snip the end off to make an opening that is about 1 1/2 cm wide. Lower the piping bag near the oil. Using one hand, squeeze the top of the piping bag to release about 1 1/2 cm of dough from the tip, then using the other hand, press on the tip with oiled fingers to cut off the dough into the hot oil.
• If using the mini ice cream scoop method: Dip a tablespoon size ice cream scoop in cool oil. Keep a small bowl of oil nearby for continuous dipping; this will make for easy release.
• Fill the scoop with a leveled amount of dough, then use the release mechanism of the scoop to release dough balls into the oil. Dip the scoop into the cooled oil as needed to avoid sticking.
• Fry the dough balls, stirring and flipping continuously and applying pressure over their tops to sink with a slotted spoon, until they are evenly golden in color.
• Use the slotted spoon to take the zalabya out of the oil, allow access oil to drip back in the pan.
• Immediately drop the piping hot zalabya into the cooled syrup bowl. Toss and turn them to coat, then transfer to a large sieve to drain off excess syrup. Arrange on platter and garnish with chopped pistachios if desired. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• You could either use syrup dipped or undipped zalabya here, depending on your tolerance for sweetness. If using undipped zalabya, allow them to first drain for a few minutes over some paper towels. Then arrange whether dipped (if prefer them sweeter) or undipped zalabya on a serving platter.
• In a microwave safe bowl, microwave some Nutella until warm and runny. Pour the Nutella all over them to coat. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• Drain freshly fried zalabya over some paper towels and allow to cool slightly until warm.
• Fill a bowl with powdered sugar and cinnamon to taste (if desired). Roll the zalabya in the powdered sugar to coat. Arrange on a serving platter and serve warm or at room temperature. They are best eaten within the first couple of hours of frying.
• In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
• Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like. If desired, flavor with rose and orange blossom water. The Egyptian version never uses it here, but its a must in other neighboring countries, so its your call.
• Remove off the heat and transfer to a large bowl and allow to cool to room temperature before dipping the Zalabya.

ZALABIA

Steps:

• 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.
• 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.
• 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.
• 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.

HANUKKAH FRITTERS IN SYRUP (ZALABIA, OR BIMUELOS)

Steps:

• Dissolve yeast and sugar in 1/4 cup of warm water. Set aside in warm place until doubled, about 10 minutes.
• Place flour and salt in food processor. Pour in yeast mixture, milk and 1 cup of warm water. Process for just a few seconds. Add egg and process few seconds more. Continue to process, using on-and-off (pulse) mechanism until flour has been completely incorporated and mixture is smooth. It should be gooey mass thicker than pancake batter and about consistency of muffin batter. If it is too thick, add a little water, tablespoon at a time.
• Transfer batter to bowl, cover with damp towel or plastic wrap and set in warm place until doubled, about 45 minutes.
• Heat oil for deep frying to 375 degrees in a deep fryer, saucepan or wok. Using teaspoon that has been dipped into cold water, drop small mounds of batter into hot oil and fry until golden brown on all sides, about 3 minutes. Do not crowd fritters in pan. As they are finished, transfer to absorbant paper to drain.
• Pile finished fritters on platter while still warm. Pour syrup over them and sift confectioners' sugar mixed with cinnamon on top, or serve just dusted with sugar-cinnamon mixture. Serve at once.

ZALABIA OR LUQMAT EL QADI

Steps:

• Make the syrup first. Put the sugar, water, and lemon juice in a pan and simmer for 10-15 minutes, until it is thick enough to coat a spoon. Add the rose or orange-blossom water and simmer a few moments longer, then chill.
• For the batter, dissolve the yeast with the sugar in about 1/2 cup of the warm water and let stand 10-15 minutes, until it froths. Put the flour in a large bowl and mix in the salt and the yeast mixture, then stir in the remaining water gradually and beat vigorously for about 10 minutes, until smooth and elastic. Cover with plastic wrap and leave to rise in a warm place for at least 1 hour, then beat the batter once more and let it rise again.
• Make the fritters in batches. Pour little balls of batter by the teaspoon or tablespoon (they can be small or large) into 1 1/2 inches sizzling but not-too-hot oil, and fry until puffed up, crisp, and golden, turning them to brown them all over. You may find it easier if you dip the spoon in oil, so that the batter rolls off easily. Lower the heat a little, so that the fritters have 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, or let them soak up the syrup for longer. They are at their best hot, but are also good cold.
• In North Africa, they pour the batter through a funnel in the shape of a coil-they call it a rose.
• Instead of sugar syrup, make a honey syrup by heating up honey with about half the volume of water.
• Instead of soaking in syrup, sprinkle with confectioners' sugar and cinnamon.

BIMUELOS OR ZALABIA

Steps:

• To make the syrup, combine sugar, water and lemon juice in a small saucepan. Simmer until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from heat and stir in the rose or orange blossom water. Cover and refrigerate.
• Make the dough by dissolving the yeast and sugar in 1/2 cup warm water; let stand 5 to 10 minutes until it begins frothing. Meanwhile, measure the flour into a large bowl and mix in the salt. Add the yeast mixture and stir. Stir in the remaining water gradually while stirring; beat vigorously for about 10 minutes until smooth and elastic. Cover with a damp cloth and let 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. Drop 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. It may be easier if you dip the spoon in oil so that the batter rolls off the spoon easily. 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).

FRITTERS IN SYRUP - {ZALABIA} RECIPE

Steps:

• For the Sugar Syrup: Place the sugar, water and lemon juice in a saucepan and simmer until it is thick enough to coat a spoon, about 15 minutes. Add the rose or orange blossom water and simmer a few seconds longer, then remove from the heat and let come to room temperature. Cover while you make the fritters. For the Batter: Dissolve the yeast and sugar in the half cup of hot water and let stand until it froths, 10 to 15 minutes. Place the flour in a large bowl, mix in the yeast liquid and the salt, then gradually stir in the remaining 2 1/2 cups water and beat vigorously on medium-high speed with an electric mixer until smooth and elastic, about 10 minutes. Cover with a dish towel and leave to rise in a warm place for 1 hour, then beat the batter another 10 minutes, and let it rise again for 30 minutes. Beat the batter again for 10 minutes, then let it rest a final time for 30 minutes. Make the fritters in batches, using 2 skillets at once, if you prefer, to speed up the frying. Fill a deep, nonstick skillet a little more than half full with oil and heat to 375 degrees. Drop little balls of batter by the tablespoon into the oil; you may find it easiest if you dip the spoon in oil first, then fill it with batter using another spoon so that the batter rolls off easily. Wipe the spoon with a damp paper towel after making each ball. Fry the balls, turning them with a slotted spoon to brown them all over, until crisp, golden and puffed, about 7 minutes. Do not crowd the skillet; 6 at a time is a good number. 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 (if you prefer, you may leave them longer to soak up syrup). Set them on a wire rack with wax paper underneath to drain. They are at their best hot but are also good cold. Variation: Instead of dipping the fritters in a sugar syrup, pour a honey syrup over them; make it by heating honey with about half its volume of water. You can also sprinkle the fritters instead with powdered sugar and cinnamon. This recipe yields 16 to 18 servings (96 fritters). Each of 18 servings: 141 calories; 66 mg. sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 22 grams carbohydrates; 2 grams protein; 0.70 gram fiber.