Saffron fritters with rosewater syrup

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