The trick is the same as tulumba: the dough goes into WARM oil and heats along with it. Dropped straight into hot oil the outside seals at once, the inside stays raw and the syrup cannot get in. Heating gradually dries the dough from inside and gives that open texture. The dimple in the middle has to be made with a finger too, or the centre does not cook.
Ingredients
For the dough
For the syrup
For frying
Method
-
Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and leave to cool.
-
Cook the dough
Boil the water and butter, add the flour all at once and stir on the heat for 3 minutes until it forms a ball that leaves the pan.
-
Cool it
Transfer to a wide bowl and leave for 10 minutes to cool. Eggs added to hot dough will cook.
-
Add the eggs
Add the eggs one at a time, mixing well after each. Add the semolina, cornflour and salt too.
-
Shape
Wet your hands, roll walnut-sized balls and press a dimple into the middle with your finger.
-
Into warm oil
Put the oil in the pan WARM, lay the pieces in it and then turn on the heat.
-
Fry gradually
Fry over a medium heat for 20 minutes, until they rise to the surface and turn golden. Do not rush to turn them.
-
Add the syrup
Dip the hot fritters in the cold syrup for 3 minutes and lift them into a sieve.
Tips
- Do not drop the dough into hot oil. The gradual heating is the whole of this recipe.
- Do not skip the dimple, as a closed ball does not cook in the middle.
- Do not leave them in the syrup more than 3 minutes, as the dough drinks it and falls apart.
- The dough should be soft but hold its shape; if it runs, add another spoonful of semolina.
Nutrition
Values are per serving and approximate.