LOQMAT AL-QADI
SAUDI ARABIA
Here is the Saudi version of sweet fritters, which seems to combine almost all aspects of the Lebanese/Syrian and Arabian versions.
SERVES 6 TO 8
1 cup (120 g) unbleached all-purpose flour
2 tablespoons whole milk powder
2 tablespoons cornstarch
2 tablespoons raw cane sugar
1 teaspoon baking powder
1 tablespoon instant (fast-acting) yeast
1 teaspoon fine sea salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 tablespoons yogurt
1 organic egg
Vegetable oil, for deep-frying
1. To make the batter: Put the flour, powdered milk, cornstarch, sugar, baking powder, yeast, salt, cardamom, and cinnamon in a large mixing bowl and mix well. Then add the yogurt and the egg and mix a little bit before adding ½ cup (125 ml) water. Mix well. Then with your hand beat the thick batter or loose dough until it is smooth. This is a very traditional technique that you will find used from Egypt to Zanzibar to develop the gluten in very loose doughs until the dough becomes smooth, which will take a few minutes. Cover the batter with plastic wrap and let rest for 30 minutes.
2. Meanwhile, make the sugar syrup as directed. Set the syrup by the stove.
3. Pour 2 inches (5 cm) oil into a large skillet and heat over medium heat until very hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Grease your right hand with a little oil and do the same with a teaspoon. Pick up a handful of dough with your oiled hand and squeeze a little ball through your clenched fist. Scoop the ball with the oiled teaspoon and drop into the hot oil. Repeat the process until you have dropped enough balls of dough to fit comfortably in the pan. Fry until golden brown all over, 7 to 10 minutes, stirring very regularly so that they color evenly. Drain on paper towels, then drop the fritters into the syrup. Stir for a minute or so, then remove to a large shallow bowl and serve immediately. These are best eaten soon after frying as they tend to go soggy rather quickly.