Hanukkah Fritters in Syrup (Zalabia, or Bimuelos)
Updated July 29, 2015
- Total Time
- 1 hour 10 minutes
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Ingredients
1 package dry yeast
Pinch of sugar
1 ½ cups warm water (110 degrees) approximately
3 cups flour
Pinch of salt
½ cup milk (see note)
1 egg
Oil for deep frying
Syrup (see recipe)
⅔ cup confectioners' sugar
1 teaspoon cinnamon
Nutritional analysis per serving
9 grams carbs; 4 milligrams cholesterol; 64 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 7 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve yeast and sugar in ¼ cup of warm water. Set aside in warm place until doubled, about 10 minutes.
- Step 2
Place flour and salt in food processor. Pour in yeast mixture, milk and 1 cup of warm water. Process for just a few seconds. Add egg and process few seconds more. Continue to process, using on-and-off (pulse) mechanism until flour has been completely incorporated and mixture is smooth. It should be gooey mass thicker than pancake batter and about consistency of muffin batter. If it is too thick, add a little water, tablespoon at a time.
- Step 3
Transfer batter to bowl, cover with damp towel or plastic wrap and set in warm place until doubled, about 45 minutes.
- Step 4
Heat oil for deep frying to 375 degrees in a deep fryer, saucepan or wok. Using teaspoon that has been dipped into cold water, drop small mounds of batter into hot oil and fry until golden brown on all sides, about 3 minutes. Do not crowd fritters in pan. As they are finished, transfer to absorbant paper to drain.
- Step 5
Pile finished fritters on platter while still warm. Pour syrup over them and sift confectioners' sugar mixed with cinnamon on top, or serve just dusted with sugar-cinnamon mixture. Serve at once.
For a kosher meat meal, use water instead of milk.
Private Notes