Ballah Hassem - Sweet Fritters

2 cups flour, shifted

8-10 eggs

2 cups water

200 grams margarine

2 cup oil to fry

Bring a heavy saucepan to medium high heat with water and margarine to boil. Add the shifted flour slowly and stir with wooden spoon until the dough becoming stiff and form a ball. Remove the dough from the head and place into a clean bowl to cool it down.

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Combine the eggs into the dough one by one; make sure the dough is soft and elastic. Filled a pot with frying oil and let the oil hot at the temperature to fry the dough. Filled the dough into clean piping bag, and gently drop the dough into hot oil. Let do this sequence until all of the dough has been fried. Turn the fried dough and make sure it cooks from every angle to golden brown, use a skimmer to turn the dough. Remove from the hot oil when it cooked and place them on a tray with paper napkin underneath to absorb the excess of the oil.

The next step is to dip the fritters into thick heavy syrup for 1-2 minutes to coat the fritters. You can serve warm or cold.  Makes about 25-30 pieces.

For the syrup

1 kilogram sugar

½ kilogram water

200 grams glucose

1-2 pieces juice of lime

Combine the ingredients and dissolve them in a pot over the heat slowly. Take out from the heat after the sugar dissolved.

Helpful Hints

Prepare the syrup earlier at least a day before so easier for you when you prepare the fritters. You can keep the syrupy fritters in your fridge for longer self-life of 3-4 days.

If you do not like with syrup, you can dust some powdered sugar after you fry.