Lgeimat (Saffron Flavored Fritters)

Name: Lgeimat (Saffron Flavored Fritters)
Total time: PT0D0H0M
Yield: makes ABOUT 2 1/2 DOZEN
Ingredients: 2 cups sugar; 2 tsp. saffron; 2 green cardamom pods, crushed; 1 cinnamon stick; 1 tbsp. fresh lemon juice; 2 cups flour; 1 tbsp. sugar; 1 tbsp. baking powder; 1 tsp. baking soda; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 cup plain Greek yogurt; 1 egg, lightly beaten; Canola oil, for frying

Serves
makes ABOUT 2 1/2 DOZEN

JASON LOWE

These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

Ingredients

FOR THE SYRUP

2 cups sugar
2 tsp. saffron
2 green cardamom pods, crushed
1 cinnamon stick
1 tbsp. fresh lemon juice

FOR THE FRITTERS

2 cups flour
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. baking soda
¹⁄₂ tsp. kosher salt
¹⁄₂ cup plain Greek yogurt
1 egg, lightly beaten
Canola oil, for frying

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Instructions

Step 1

Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.

Step 2

Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1⁄2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.

Step 3

Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1⁄2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.

Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1⁄2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1⁄2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.