Egyptian Sweet Honey Fritters with Rose-Orange Syrup

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These crisp-on-the-outside, pillowy-on-the-inside fritters are a beloved Egyptian street sweet traditionally enjoyed during Ramadan. A simple yeasted batter is piped into hot oil and immediately drenched in a fragrant sugar syrup scented with orange blossom and rose water. Eat them warm when the crust shatters and the center stays cloud-soft.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 42 gSugar
• 4 gProtein
• 160 mgSodium
• 75 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the batter

• 1 cup (125 g) all-purpose flour
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 1/4 tsp fine salt
• 1 cup (240 ml) lukewarm water
• 1/2 tsp vanilla extract

For the rose-orange syrup

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 tsp fresh lemon juice
• 1 tsp orange blossom water
• 1/2 tsp rose water
• 1 pinch saffron threads (optional, for color)

For frying and finishing

• 4 cups (about 900 ml) neutral frying oil such as sunflower or canola
• 2 tbsp honey, warmed
• 1 tbsp toasted sesame seeds or crushed pistachios for garnish

Directions

1. In a small bowl sprinkle the yeast and sugar over the lukewarm water, stir once, and let stand 5 to 8 minutes until foamy and puffed.
2. Whisk the flour and salt into the bloomed yeast until you have a smooth, loose batter roughly the thickness of heavy cream; stir in the vanilla. Cover loosely and rest at room temperature 45 minutes while you make the syrup.
3. Combine the sugar, water, lemon juice, and saffron in a small saucepan over medium heat. Simmer gently for 8 to 10 minutes until the syrup lightly coats the back of a spoon, then remove from heat and stir in the orange blossom and rose water. Keep warm.
4. Pour the oil into a deep heavy pot to a depth of about 2 inches and heat to 350 degrees F (175 degrees C) on a thermometer, adjusting the burner to hold that temperature steadily.
5. Transfer the rested batter to a squeeze bottle, a zip-top bag with a 1/2-inch corner snipped, or use two spoons to drop nickel-to-quarter-sized rounds into the hot oil. Fry 6 to 8 pieces at a time without crowding.
6. Cook the fritters 2 to 3 minutes per side, turning once with a slotted spoon, until deeply golden and crisp. Lift them out and drain briefly on paper towels.
7. Working quickly, drop each warm fritter into the warm syrup for 20 to 30 seconds, then transfer to a serving plate and repeat with the remaining fritters.
8. Drizzle the extra syrup (or warmed honey) over the top, scatter with sesame seeds or pistachios, and serve immediately while the centers are still tender.

Cook’s Notes

• The batter must stay pourable; if it thickens while resting, whisk in a tablespoon of warm water before frying.
• A squeeze bottle is the easiest way to get the classic irregular, crinkly ring shape zalabya is known for.
• Watch your oil temperature closely: any hotter than 350 degrees F and the fritters burn before cooking through; any cooler and they absorb excess oil and turn greasy.
• For a deeper golden color and a faint aroma, stir a pinch of ground cardamom into the batter.
• The syrup should be warm, not hot, when dipping; piping-hot syrup will make the fritters soggy instead of giving them a quick candied crust.

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