|
For the batter:
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml salt
1.5 tsp ground cinnamon
15 g/1 sachet of easy-blend dried yeast
250 ml/8 fl oz/1 cup hand-hot water
Oil, for deep-frying
For the syrup:
250 ml/8 fl oz/1 cup clear honey
10 ml/2 tsp lemon juice
15 ml/1 tbsp brandy
15 ml/1 tbsp water |
|
Method:
To make the batter, mix the flour, salt,
cinnamon and yeast in a bowl. Gradually beat in the hand-hot water to
form a thick, smooth batter. Cover with clingfilm (plastic wrap) and
leave in a warm place for 1.5 hours or until well risen and bubbling.
Heat the oil to 190°C/375°F or until a cube of day-old bread browns in
30 seconds. Drop in small spoonfuls of the batter and fry until puffy
and pale golden brown. They should be crisp and hollow. If the first
few seem chewy, add 15 ml/1 tbsp of hot water to the batter and
continue cooking the next batch. Drain on kitchen paper (paper
towels).
To make the syrup, warm the ingredients together in a saucepan. Serve
the fritters with the warm syrup spooned over.
|