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1 mug homemade yogurt
1 pinch saffron
1tsp rose water/orange blossom
1tbsp lemon juice
1 pinch salt
300ml vegetable oil
Mix the yogurt and cornstarch together before sifting in the flour, adding the salt and whisking. Whisk in the saffron and rose water or orange blossom and leave the batter in the fridge for about half an hour
Prepare your syrup by heating water with sugar and bringing to the boil, then add lemon juice and rosewater. Heat vegetable oil in a frying pan and transfer the batter to a bottle with a nozzle
Check the temperature of the oil by adding a drop of oil and, if the oil is hot enough, it should rise immediately without going brown. Make your spirals and, once they’ve gone golden brown (about 30 seconds), dip them in the syrup, the longer they’re in the syrup, the sweeter they’ll be. Now you’re ready to eat!