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
- 2 cups cornstarch, sifted
- 1⁄2 cup yogurt
- 1 tablespoon peanut oil
- 1 teaspoon baking soda
- 3 1⁄2 cups sugar
- 3 tablespoons honey
- vegetable oil (for deep frying)
- 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.
- Add just enough water (about 1/2 cup) to make a batter which is thin enough to pour through a large funnel.
- 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.
- Reduce the flame and simmer for 3 - 4 minutes longer. Set aside to keep warm.
- Into a large heavy skillet pour 1" of the vegetable oil and heat to 360degF(185 C).
- Hold a finger on the tip of a large funnel and fill with the batter.
- 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.
- Dip the fritter in the warm syrup and place on a cake rack to drain.
- Continue until all of the batter has been used, adding oil to the skillet only if necessary.
- Cool and store in airtight containers.
- Can be served with strong coffee or hot tea.