Sweet Fritters For Kids Recipe
Ingredients
| 2 tablespoons mild olive oil | ||
| Salt | To Taste | |
| Ouzo | 50 Milliliter | |
| Plain flour | 225 Gram | |
| 4 medium-sized eggs | ||
| Finely grated zest of 1 lemon | ||
| Olive oil | 450 Milliliter | |
| Olive oil for deep frying | ||
| Walnuts | 75 Gram, chopped | |
| SYRUP | ||
| Honey | 100 Gram | |
| Cinnamon piece | 12.5 Gram | |
| Garlic | 1 Clove (5gm) | |
| Lemon juice | 1 | |
Directions
Start by making the syrup.
Put the honey, cinnamon, clove and 250 ml (8 fl oz) water in a saucepan and boil until the syrup just coats the back of a wooden spoon - about 5-6 minutes.
Add the lemon juice and boil for 2-3 minutes more.
Chill, when it will thicken.
To make the doughnut batter, bring the olive oil, salt, ouzo and 125 ml (4 fl oz) water to the boil, then remove from the heat.
Stir in half the flour and beat until you have a thick batter.
Beat the eggs with the grated lemon zest and stir into the batter with the remaining flour.
Heat the oil, at least 4 cm (1 1/2 in) deep, in a deep-fat fryer or other pan with raised sides, to the point when the surface trembles and the oil crackles if you sprinkle a drop of water on it (stand back).
Dip a spoon into the cold olive oil, then use it to scoop up a tablespoon of batter.
Push it into the hot oil with another spoon or your finger.
The fritters should swell up immediately, so put in 3 or 4 at a time, and fry until they turn golden.
Remove them with a slotted spoon in the order they went into the oil (judging readiness from the colour) and drain on kitchen paper.
Continue till all the batter is used, keeping the doughnuts warm meanwhile.
Pour the chilled syrup over them while they are still hot, and sprinkle with chopped nuts.
Serve immediately.
But if you make too many to serve hot, let the extras cool, then heat the syrup and pour over them.
Sprinkle with nuts and serve cold.
Put the honey, cinnamon, clove and 250 ml (8 fl oz) water in a saucepan and boil until the syrup just coats the back of a wooden spoon - about 5-6 minutes.
Add the lemon juice and boil for 2-3 minutes more.
Chill, when it will thicken.
To make the doughnut batter, bring the olive oil, salt, ouzo and 125 ml (4 fl oz) water to the boil, then remove from the heat.
Stir in half the flour and beat until you have a thick batter.
Beat the eggs with the grated lemon zest and stir into the batter with the remaining flour.
Heat the oil, at least 4 cm (1 1/2 in) deep, in a deep-fat fryer or other pan with raised sides, to the point when the surface trembles and the oil crackles if you sprinkle a drop of water on it (stand back).
Dip a spoon into the cold olive oil, then use it to scoop up a tablespoon of batter.
Push it into the hot oil with another spoon or your finger.
The fritters should swell up immediately, so put in 3 or 4 at a time, and fry until they turn golden.
Remove them with a slotted spoon in the order they went into the oil (judging readiness from the colour) and drain on kitchen paper.
Continue till all the batter is used, keeping the doughnuts warm meanwhile.
Pour the chilled syrup over them while they are still hot, and sprinkle with chopped nuts.
Serve immediately.
But if you make too many to serve hot, let the extras cool, then heat the syrup and pour over them.
Sprinkle with nuts and serve cold.
Chef
