Total Time
1hr
Prep 1 hr
Cook 0 mins

This is a classic delicious and sinful Yemenite dessert fritter, commonly sold in the streets of Israel in small towns. Recipe from Daniel Rogov

Ingredients Nutrition

Directions

  1. In a mixing bowl slowly combine the cornstarch, yogurt, peanut oil and baking soda and mix together until the mixture is smooth and free of lumps.
  2. Add just enough water (about 1/2 cup) to make a batter which is thin enough to pour through a large funnel.
  3. In a saucepan bring the sugar and 2 cups of water to a boil. Boil rapidly for about 5 minutes and then add the honey.
  4. Reduce the flame and simmer for 3 - 4 minutes longer. Set aside to keep warm.
  5. Into a large heavy skillet pour 1" of the vegetable oil and heat to 360degF(185 C).
  6. Hold a finger on the tip of a large funnel and fill with the batter.
  7. Open the funnel halfway and release enough batter into the hot fat to make 2 or 3 circles on top of each other for a single fritter (about 3" in diameter). Fry until golden and then remove with a slotted spoon to drain on a paper towel for several seconds.
  8. Dip the fritter in the warm syrup and place on a cake rack to drain.
  9. Continue until all of the batter has been used, adding oil to the skillet only if necessary.
  10. Cool and store in airtight containers.
  11. Can be served with strong coffee or hot tea.

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