-
1
Make the syrup first.
-
2
Put the sugar, water, and lemon juice in a pan and simmer for 1015 minutes, until it is thick enough to coat a spoon.
-
3
Add the rose or orange-blossom water and simmer a few moments longer, then chill.
-
4
For the batter, dissolve the yeast with the sugar in about 1/2 cup of the warm water and let stand 1015 minutes, until it froths.
-
5
Put the flour in a large bowl and mix in the salt and the yeast mixture, then stir in the remaining water gradually and beat vigorously for about 10 minutes, until smooth and elastic.
-
6
Cover with plastic wrap and leave to rise in a warm place for at least 1 hour, then beat the batter once more and let it rise again.
-
7
Make the fritters in batches.
-
8
Pour little balls of batter by the teaspoon or tablespoon (they can be small or large) into 1 1/2 inches sizzling but not-too-hot oil, and fry until puffed up, crisp, and golden, turning them to brown them all over.
-
9
You may find it easier if you dip the spoon in oil, so that the batter rolls off easily.
-
10
Lower the heat a little, so that the fritters have time to get done inside before they are too brown.
-
11
The batter is light and produces irregular, rather than perfectly round, shapes.
-
12
If the oil is not hot enough to begin with, the batter tends to flatten out.
-
13
Lift the fritters out with a slotted spoon, drain on paper towels, and dip them in the cold syrup for a few seconds, or let them soak up the syrup for longer.
-
14
They are at their best hot, but are also good cold.
-
15
In North Africa, they pour the batter through a funnel in the shape of a coilthey call it a rose.
-
16
Instead of sugar syrup, make a honey syrup by heating up honey with about half the volume of water.
-
17
Instead of soaking in syrup, sprinkle with confectioners sugar and cinnamon.
