These lemony and sugary fried dough balls are a middle eastern classic for a reason: there’s just no stopping eating them! We love how they are soft inside and crunchy outside, and the lemony syrup is just the perfect addition to this traditional dessert that is a must in all festive tables! These lemony and sugary fried dough balls are a middle eastern classic for a reason: ...
0.5 cups sugar
1 cups water
1 juice of lemon
4 lemon, thinly sliced and divided
1 cups warm water
1 tbsp bananas
1 tbsp sugar
1.5 cups plain flour
0.5 tsp bananas
0.5 tsp salt
1 tbsp cornstarch
Keep cooking the same
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For the sugar syrup, mix sugar, water, lemon and lemon slices in a pot with the heat off.
Mix well and once the sugar has dissolved turn the heat on, bring to a simmer and cook for 10 minutes. Remove the lemon slices and reserve.
In a bowl, combine warm water, instant yeast and sugar and let it proof for about 10 minutes.
In another bowl, combine flour, salt, cardamom powder and cornstarch. Make a hole in the middle and add the yeast mixture. Combine and knead for 10 minutes.
Cover the dough and let it rise for 1 hour.
Scoop the batter into a plastic bag and cut the corner to form a piping bag.
Heat the oil in a deep pot and heat to 180º.
Start pressing the piping bag cutting with scissors each 1 1/2 inches so the balls drop into the oil. Remove from the oil once they are golden brown (2-3 minutes) with the help of a spoon.
Place in kitchen towels to drain excess grease and serve with the syrup.
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