These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.
Ingredients
FOR THE SYRUP
- 2 cups sugar
- 2 tsp. saffron
- 2 green cardamom pods, crushed
- 1 cinnamon stick
- 1 tbsp. fresh lemon juice
FOR THE FRITTERS
- 2 cups flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. kosher salt
- 1⁄2 cup plain Greek yogurt
- 1 egg, lightly beaten
- Canola oil, for frying
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Instructions
Step 1
Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
Step 2
Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1⁄2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
Step 3
Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1⁄2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.
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