Saudi Honey Fritters

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Crispy on the outside, pillowy and light on the inside, these little golden dough balls are a beloved Saudi treat traditionally served with hot, fragrant honey. A pinch of saffron and a splash of rose water in the syrup make them feel especially celebratory.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 38 gSugar
• 5 gProtein
• 150 mgSodium
• 80 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 tsp instant dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 tsp ground cardamom
• Pinch of saffron threads, crumbled
• 3/4 cup (180 ml) warm water, plus 1 tbsp if needed
• 1 tbsp plain yogurt
• Neutral oil, for frying (about 3 cups)

For the honey syrup

• 1 cup (340 g) honey
• 1/4 cup (60 ml) water
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cardamom
• 1/2 tsp rose water
• 1/2 tsp orange blossom water (optional)

For finishing

• 1 tbsp toasted sesame seeds
• Pinch of ground cinnamon, for dusting

Directions

1. Make the syrup first: combine honey, water, lemon juice, and cardamom in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4-5 minutes, skimming any foam. Stir in the rose water and orange blossom water, then remove from heat and keep warm.
2. In a large bowl, whisk the flour, yeast, sugar, salt, cardamom, and saffron. Add the warm water and yogurt and stir with a wooden spoon until a soft, sticky dough forms. Cover and let rest in a warm spot for 45-60 minutes, until bubbly and nearly doubled.
3. Heat about 2 inches of oil in a heavy pot to 325°F (165°C). Line a tray with paper towels and set a wire rack nearby.
4. Wet your hands with cold water (this prevents sticking) and pinch off tablespoon-sized pieces of dough. Round each piece between your palms and drop gently into the oil. Fry 8-10 fritters at a time without crowding.
5. Fry for about 2-3 minutes per side, rolling them gently with a slotted spoon so they brown evenly on all sides, until deep golden and crisp. Transfer to the wire rack for 30 seconds to drain excess oil, then immediately drop into the warm honey syrup.
6. Let each fritter soak in the syrup for 1-2 minutes, turning once, then lift out and arrange on a serving plate. Repeat with the remaining dough, adjusting oil temperature as needed.
7. Sprinkle the warm fritters with toasted sesame seeds and a light dusting of cinnamon. Serve immediately while warm and glossy.

Cook’s Notes

• Oil temperature is everything: too cool and the fritters absorb oil and turn greasy; too hot and they burn before cooking through. Aim for a steady 325°F (165°C) and fry in small batches.
• Always wet your hands before shaping the dough. The sticky batter will not cling to damp skin, helping you form smooth rounds.
• For an authentic touch, drizzle extra warm syrup tableside and serve with Arabic coffee or karak chai.
• The syrup can be made up to a week ahead and stored in the fridge; rewarm gently before using. Add a splash of water if it thickens too much.
• Eat the fritters the day they are made. They are at their crispiest within an hour of frying, when the syrup has soaked in but the shell still crackles.

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