Zalabia (Lebanese Sweet Fritters)
Description
I call them a glorious affair. Simply because you can have them for breakfast with labneh and a cup of tea or dust them with some icing sugar and serve them as a dessert. Any way you eat them, they are really great, though they may not be good for your waistline but will disappear from your table in no time. Not to be confused with the zalabia in Egypt (the spongy fried balls soaked in sugar syrup). The Lebanese version is totally different.
Ingredients
- 2½ cups all-purpose flour
- ¼ cup canola oil
- 3 tablespoons sugar
- 2 tablespoons white sesame seeds
- 2 tablespoons whole anise seeds
- 1 tablespoon powdered milk
- ¾ –1 cup lukewarm water
- 1½ tablespoons active dry yeast
- 4 cups canola oil for deep-frying
Instructions
- In a large bowl, combine the flour, sugar, dry yeast, sesame seeds, anise seeds, powdered milk, and oil.
- Gradually add the lukewarm water and mix. Knead thoroughly with the palms of your hands until a soft dough forms. Cover with a clean kitchen towel and set aside for 1 hour, or until the dough doubles in size.
- Divide the dough into equal-sized balls, roughly the size of an egg (about 22 balls).
- Roll each ball between your palms into a log about 15 cm (6 inches) long.
- Using a rolling pin, gently flatten each piece to about 1.5 cm (½ inch) thick.
- Use your finger to make three holes in each piece of dough. Arrange them on a tray and let them rest for 25 minutes.
- Heat the oil in a deep pot over medium heat until it reaches the appropriate frying temperature. Working in batches, deep-fry the dough until beautifully golden on both sides.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with labneh for a taste to remember!
Notes
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