Crispy UAE Honey Fritters

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These bite-sized golden dumplings are a beloved Emirati street sweet, especially popular during Ramadan and Eid. Crispy and caramelized on the outside, soft and pillowy within, they are drizzled with warm honey-cardamom syrup and eaten piping hot.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 100 gCarbs
• 2 gFiber
• 62 gSugar
• 7 gProtein
• 170 mgSodium
• 110 mgPotassium
• 35 mgCalcium
• 3.5 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the batter

• 2 cups (260 g) all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1 1/4 cups (300 ml) warm water (about 110°F)
• 1 tablespoon cornstarch

For frying

• 3 cups (720 ml) neutral oil such as sunflower or canola

For the honey syrup

• 1 cup (340 g) honey, preferably wildflower or sidr
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cardamom
• 1 tablespoon toasted sesame seeds, for garnish

Directions

1. In a large bowl, whisk together the flour, yeast, sugar, salt, turmeric, cardamom, and cornstarch. Pour in the warm water and whisk for 2 to 3 minutes until the batter is smooth, lump-free, and the consistency of thick pancake batter. Cover loosely and let rest in a warm spot for 45 to 60 minutes, until bubbly on the surface.
2. Meanwhile, make the syrup: combine the honey, water, and lemon juice in a small saucepan. Bring to a gentle simmer over low heat, stir in the cardamom, and keep warm on the lowest setting.
3. Pour the oil into a deep, heavy pot to a depth of about 2 inches and heat to 325°F (165°C), maintaining a steady temperature with a thermometer.
4. Stir the batter once more (it should fall slowly from the spoon). Using wet fingertips or two wet teaspoons, drop small marble-sized portions (about 1 teaspoon each) into the hot oil, working in batches of 8 to 10 to avoid overcrowding.
5. Fry the fritters, gently rolling them with a slotted spoon so they brown evenly on all sides, for 4 to 6 minutes total until deep golden brown and cooked through. They should sound hollow when tapped.
6. Lift the fritters out with a slotted spoon, drain briefly on paper towels, and transfer immediately to a serving bowl. Repeat with the remaining batter, letting the oil return to 325°F between batches.
7. Drizzle generously with the warm honey-cardamom syrup, sprinkle with toasted sesame seeds, and serve right away while crisp and piping hot.

Cook’s Notes

• Keep the oil at a steady 325°F; too hot and the fritters will brown outside but stay raw inside, too cool and they will absorb excess oil.
• Wet your hands or spoons between batches so the sticky batter releases cleanly into the oil.
• For a more traditional flavor, swap half the honey for date syrup (dibs) and add a pinch of saffron to the batter.
• Best enjoyed within 10 minutes of frying; they lose their crispness quickly as they cool.
• Leftover syrup keeps in a sealed jar in the fridge for up to 2 weeks and is wonderful drizzled over yogurt or pancakes.

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