INGREDIENTS

INSTRUCTIONS

SUGAR SYRUP
DOUGH
FRYING
Bimuelos - Judeo-Spanish
Zalabia - Mid-Eastern
Zenguola - Indian
Syrup: Simmer the sugar, water and lemon juice for 15 mintues or until
thick enough to coat a spoon. Add the rose or orange blossom water and
simmer a few seconds longer; cover and chill.
Dough: dissolve the yeast and sugar in about 1/2 cup warm water; let
stand 10-15 minutes or until it froths. Put the flour in a large
bowl; mix in the salt and yeast mixture. Stir in the remaining water
gradually and beat vigorously for about 10 minutes, until smooth and
elastic. Cover with a damp cloth and leave to 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. Put balls of 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. You may find it
easier if you dip the spoon in oil so that the batter rolls of
easily. Lower the heat a little to give the fritters time to get done
inside before they are too brown. 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).
Recipe by: The Book of Jewish Food, Claudia Roden
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Dec 12, 1998, converted by MM_Buster v2.0l.

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