Fritters In Syrup Zalabia Recipes

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.

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.