Back to 24 servings syrup 2 cups granulated sugar 1.25 cups water 1 teaspoon lemon juice, fresh 1 tablespoon rose water, or orange blossom water 2 tablespoons honey, optional dough 2 cups all-purpose flour, spooned and leveled 1 teaspoon active dry yeast 1 teaspoon sugar, to feed the yeast 0.5 teaspoon salt 0.5 teaspoon baking powder 2 teaspoons cornstarch 1.5 cups warm water, about 110°F (43°C), divided frying vegetable oil, for deep-frying garnish crushed pistachios or nuts, optional garnish
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1 Step 1: Stir the sugar, water and lemon juice over medium heat until the sugar dissolves. Bring to a boil, then reduce the heat and simmer, without stirring, for about 10 to 15 minutes until syrupy and thick enough to coat a spoon. Off the heat, stir in the rose water and honey, then cool completely.2 Step 2: Dissolve the yeast and the teaspoon of sugar in 1/2 cup of the warm water and let it sit about 10 minutes until very foamy.3 Step 3: Whisk the flour, cornstarch, salt and baking powder in a large bowl. Add the yeast mixture and the remaining warm water and beat by hand or with a mixer for about 7 to 10 minutes until smooth and elastic.4 Step 4: Cover and let the batter rise in a warm, dark place for 1 to 1.5 hours until doubled and bubbly. Deflate it gently.5 Step 5: Heat 1.5 to 2 inches of vegetable oil in a deep pan over medium heat until hot but not smoking, about 350°F (175°C). A small dab of batter should sizzle at once.6 Step 6: Oil a spoon or piping bag, scoop or pipe about 1 tablespoon of batter into the oil, and fry, turning, until deep golden on all sides, about 3 to 5 minutes. Fry in small batches so they do not crowd the pan.7 Step 7: Lift the fritters out with a slotted spoon and drain them on paper towels for a minute.8 Step 8: While still warm, dip or toss the fritters in the cooled syrup until coated, then lift out with a fork and let the excess drip off. Serve garnished with crushed nuts.getsaucepan.com/r/e5b061ad-5999-5e92-b217-05bcfe37997f
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