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Loading...These golden Algerian sesame fritter balls are crisp on the outside, pillowy within, and perfumed with anise and orange blossom water. Rolled in a thick coat of sesame and finished with a light honey drizzle, they are a beloved Ramadan and street-food treat sold warm from market stalls.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings (about 16 balls)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 56 gCarbs
- 4 gFiber
- 14 gSugar
- 8 gProtein
- 290 mgSodium
- 180 mgPotassium
- 210 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour
- 1/2 cup (90 g) fine semolina
- 1 tsp (4 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 tsp (3 g) ground anise seeds
- 1 tbsp (15 ml) orange blossom water
- 3/4 cup (180 ml) warm water, plus 2 tbsp if needed
- Vegetable oil, for deep frying
For coating and finishing
- 1 cup (150 g) white sesame seeds
- 1/2 cup (160 g) honey
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) orange blossom water
Directions
- In a large bowl, whisk together the flour, semolina, yeast, sugar, salt, and ground anise until evenly combined.
- Pour in the orange blossom water and warm water and stir with a wooden spoon until a shaggy dough forms, adding the extra water a tablespoon at a time only if the mixture feels dry.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly elastic; place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until nearly doubled in size.
- While the dough rises, spread the sesame seeds on a wide shallow plate. In a small saucepan, warm the honey with the lemon juice and orange blossom water over low heat for 2 minutes until loose and syrupy, then set aside warm.
- Punch down the risen dough, divide it into 16 equal pieces (about 45 g each), and roll each piece between your palms into a smooth, tight ball about 1 1/2 inches (4 cm) wide.
- Roll each ball firmly through the sesame seeds, pressing gently so the seeds form a thick, even coating all the way around; set the coated balls on a parchment-lined tray and let rest for 10 minutes.
- Heat 2 inches (5 cm) of oil in a deep heavy pot to 350°F (175°C). Fry the balls in small batches of 4 to 5 for 3 to 4 minutes, turning them often with a slotted spoon, until deep golden and puffed.
- Drain briefly on a paper towel-lined plate, then transfer to a serving platter and drizzle generously with the warm honey syrup. Serve immediately while crisp and fragrant.
Cook’s Notes
- Keep the oil at a steady 350°F (175°C); oil that is too cool makes greasy balls, while oil that is too hot will scorch the sesame before the centers cook through.
- For the fluffiest interior, cover the shaped balls with a clean towel and let them rest 10 to 15 minutes before frying so they puff slightly.
- If anise seeds are unavailable, substitute 1/2 tsp mahleb (wild cherry pit powder) or a pinch of ground fennel for a similar aromatic note.
- Serve within an hour of frying for the best contrast of crispy shell and tender crumb; they soften as they cool.
- For a vegan version, swap the honey for warm date syrup or agave nectar.
