Saffron fritters with rosewater syrup

Recipe from: 13 August 2013
recipes desserts baking

Ingredients 11
Servings 24
Time 00:10

Ingredients

  • 500
    ml
    plain / Greek yoghurt
  • 2
    tsp
    aniseeds
  • 1/2
    cup
    cake flour - sifted
  • Pinch saffron - soaked in 1 tsp warm water for 10 minutes
  • 1
    Tbs
    castor sugar
  • 1
    tsp
    salt
  • 1
    large egg
  • Syrup:
  • 250
    ml
    water
  • 250
    ml
    sugar
  • 100
    ml
    rose water (optional)
 

Method

00:25
 
In a large mixing bowl mix together all the pancake / fritter ingredients to form a batter.

Let the batter stand in the fridge for 30 minutes.

In a heavy based pot add the syrup ingredients and bring to a boil. Stir until the sugar is dissolved and boil rapidly until reduced by a half. Allow to cool.

In a wok or pot heat the oil until hot.

Add large spoonfuls of the batter mixture into the hot oil and fry in batches of six until puffy and golden brown.

Remove pancakes / fritters from the oil and drain on kitchen towel to remove excess oil before dunking each pancake / fritter into the syrup mixture.

Serve immediately.

Recipe from Fetty’s Street Food



 

Read more on: recipes  |  baking
 

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