AuthorbaidooneThese sweet fritters of the Middle East are super crunchy on the outside, soft and fluffy on the inside. Traditionally soaked in simple syrup after they come out of the fryer and is later served cold.
In a medium saucepan over medium-high heat, combine together the butter, water and vanilla. Bring to a boil.
Mix the flour and the cornstarch, add the mixture to the butter and water stirring constantly with a spatula or wooden spoon, until the dough is well combined, then remove the mixture from the heat.
Add semolina, stir constantly and put the mixture on medium heat until it boils. Let cool.
Beat eggs into dough mixture one at a time, making sure each one is incorporated before adding the next.
In a deep frying pan heat oil to 325˚F ( 160˚C).
Transfer dough to a pastry bag fitted with an 8-point star tip. Pipe dough directly over hot oil, onto a 4 cm (1½ in) long fluted fingers, cutting through with scissor. (Tip: Dip the scissors tips in oil for stick-free cutting)
Fry the fingers, turning them occasionally, for 4 minutes or until golden brown. The longer you fry them, the crunchier they'll be on the outside. Let drain on paper towels.
While still hot, dip fritters into syrup. Let excess syrup drip off. Arrange on a serving platter and sprinkle with pistachios.
Ingredients
Directions
In a medium saucepan over medium-high heat, combine together the butter, water and vanilla. Bring to a boil.
Mix the flour and the cornstarch, add the mixture to the butter and water stirring constantly with a spatula or wooden spoon, until the dough is well combined, then remove the mixture from the heat.
Add semolina, stir constantly and put the mixture on medium heat until it boils. Let cool.
Beat eggs into dough mixture one at a time, making sure each one is incorporated before adding the next.
In a deep frying pan heat oil to 325˚F ( 160˚C).
Transfer dough to a pastry bag fitted with an 8-point star tip. Pipe dough directly over hot oil, onto a 4 cm (1½ in) long fluted fingers, cutting through with scissor. (Tip: Dip the scissors tips in oil for stick-free cutting)
Fry the fingers, turning them occasionally, for 4 minutes or until golden brown. The longer you fry them, the crunchier they'll be on the outside. Let drain on paper towels.
While still hot, dip fritters into syrup. Let excess syrup drip off. Arrange on a serving platter and sprinkle with pistachios.