Crispy Dough Fritters (Zalabya/Luqaimat)
Crispy Dough Fritters (Zalabya/Luqaimat)
Description
Make incredibly crispy dough fritters at home! This precise recipe guides you through creating the perfect dough and frying technique for a golden, crunchy exterior and soft interior, finished with cold syrup.
Ingredients
⇵
For the Dough
For the Cold Syrup (Ater/Qater)
Instructions
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In a saucepan, combine the Sugar, Water, and a squeeze of Lemon Juice.
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Place over low heat and bring to a gentle boil. It's crucial that the syrup keeps boiling throughout this time.
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Let it simmer for exactly 20 minutes, ensuring it continues to boil gently for the entire duration to reach the correct consistency.
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After 20 minutes, remove from heat and let it cool down completely to room temperature. It should be thick and cold when used.
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In a large bowl, combine the all-purpose flour, cornstarch, instant yeast, and sugar. Mix these dry ingredients together.
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Gradually add the water to the dry ingredients.
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Mix and knead the mixture until you achieve a smooth, slightly thick, and consistent batter. This specific water measurement is crucial for the correct consistency.
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Cover the bowl with plastic wrap or a clean cloth and let the dough rise for 1 hour in a warm place until it doubles in size.
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After 1 hour, you can gently punch down the dough to release the air, then cover it again and let it rest for another 10 minutes. This step can enhance the texture. (Optional but Recommended)
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Prepare a deep frying pan with ample cooking oil. Heat the oil over medium heat. The oil should be warm, but not overly hot (just starting to be hot).
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Dip a spoon in water, then use it to scoop portions of the dough and gently drop them into the warm oil.
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Continue shaping and dropping fritters until the pan is reasonably full, without overcrowding.
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Fry the fritters until they achieve a light golden color. This is the first fry.
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Remove them from the oil and place them on a tray or in a bowl. Let them cool down for at least 30 minutes (or longer) before the second fry.
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Once the fritters have cooled, reheat the same oil to a hotter temperature (medium-high to high). Return the pre-fried fritters to the hot oil.
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Fry them a second time until they reach a deep golden-brown color and become very crispy from the outside.
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Remove the hot, crispy fritters from the oil. Briefly drain them for about a minute to remove excess oil.
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Immediately transfer the hot fritters into the heavy, cold syrup. Toss them gently to coat thoroughly. Serve immediately.
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