| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food from , Ew | 1 | servings | ||
INGREDIENTS
| 1 | kg | Plain flour; (2lb 4oz) |
| 25 | g | Dried yeast; (1oz) |
| 1 | tb | Caster sugar |
| 1 | md | Potato; boiled and mashed |
| ; (optional) | ||
| 1 | l | Warm water; (1 3/4 pints) |
| 1/4 | ts | Salt |
| 500 | g | Caster sugar; (1lb 2oz) |
| 500 | ml | Water; (18fl oz) |
| 2 | tb | Rose water |
| 3 | tb | Honey |
| 1 | Piece cinnamon stick | |
| 1/2 | Lemon; zested and juiced |
INSTRUCTIONS
FOR THE SYRUP Heat the oil in a deep fat fryer until hot Sift the flour into a large bowl then sprinkle over the sugar, yeast and salt. Add the potato if using, then pour over the water and mix either by hand or with an electric whisk until a firm batter is formed. (If doing by hand, then slapping the mixture against the side of the bowl helps to mix it together, quickly forming a batter.) Leave in a warm place to prove for 2 hours. Meanwhile, make the syrup. Place all the ingredients into a medium saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove from the heat and allow to cool. Using wet hands, scoop up a handful of the batter then, forming a fist, squeeze a little out through the top of your hand. Pinch this off with the second hand and drop into the deep fat fryer. Fry the batter for 4.5 minutes until golden brown. Drop the hot batter balls (lokmadas) into the cold syrup, stir briefly then remove with a slotted spoon, straining off any excess syrup. Repeat with the remaining batter. Serve imnmediately. Converted by MC_Buster. Per serving: 331 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 88g Carbohydrate; 0mg Cholesterol; 592mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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