Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 tablespoons cornstarch
- 2 teaspoons yeast
- 1 teaspoon granulated sugar
Wet Ingredients
- 1 + ¼ cups lukewarm water (divided)
- Oil for frying (preferably avocado oil)
Instructions
- Prepare Sugar Syrup: Make the sugar syrup in advance and allow it to cool completely before dipping the fried zalabia to ensure the syrup properly coats the dough balls.
- Activate Yeast: In a small bowl, combine the instant yeast and sugar with ¼ cup of lukewarm water. Stir to combine and let sit for about 5 minutes until foam or bubbles form on top, indicating the yeast is active.
- Make Dough: In a large bowl, mix together the all-purpose flour, cornstarch, and salt. Gradually pour in the remaining lukewarm water and stir with a spoon to combine into a soft, stretchy dough. Continue mixing until smooth.
- Rest Dough: Cover the bowl with plastic wrap and a kitchen towel. Allow the dough to rest in a warm place for approximately one hour, until it has doubled in size.
- Prepare for Frying: Place a piping or zip bag inside a cup for support. Fill the bag with the dough using a tablespoon, then tie the top and cut about 1 inch off the bottom to create an opening for squeezing the dough out.
- Heat Oil: Pour enough oil for frying into a pan and heat over medium heat until hot but not smoking.
- Fry Zalabia: Squeeze small portions of the dough from the bag into the hot oil, using scissors to cut the dough to form small balls. To prevent the scissors from sticking, dip them in oil occasionally. Fry the dough balls in batches for 2-3 minutes until golden brown, turning occasionally with a frying spoon for even cooking.
- Drain Oil: Remove the fried zalabia from the oil with a slotted spoon and place them on paper towels to absorb excess oil.
- Soak in Sugar Syrup: While the zalabia are still warm, dip them into the cooled sugar syrup to coat thoroughly. Let them soak for a few minutes to absorb the sweetness fully.
- Serve: Transfer the syrup-coated zalabia onto a serving plate and enjoy warm or at room temperature.
Notes
- Ensure the sugar syrup is completely cooled before dipping, otherwise it may melt the fried dough.
- Use lukewarm water to activate yeast properly—too hot or cold water can inhibit yeast growth.
- Frying oil can be reused after straining if it is filtered and not overheated.
- Zalabia is best enjoyed fresh but can be stored covered at room temperature for up to 1 day.
- To prevent scissors from sticking, regularly dip the blades in the hot oil during frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
