ZALABIA RECIPES

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.

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).