Zalabia Recipe

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons cornstarch
• 2 teaspoons yeast
• 1 teaspoon granulated sugar
• 1 + 1/4 lukewarm water (divided)
• Oil for frying, I prefer avocado oil

Instructions

1. 1

   Prepare sugar syrup ahead of time so it'll be completely cooled off before dipping zalabia.

2. 2

   --- Making Dough ---

3. 3

   In a small bowl mix instant yeast and sugar with ¼ cup of lukewarm water.

4. 4

   Combine well together and let it sit for 5 minutes or until it creates a foam or bubbles on top which is an indication the yeast is activated.

5. 5

   In a large bowl, combine flour, salt, and cornstarch.

6. 6

   Gradually add lukewarm water over the flour mixture and with a spoon mix the dough well together.

7. 7

   Keep mixing until you have a smooth dough. Keep in mind the dough should be soft and stretchy.

8. 8

   Cover the bowl with a plastic wrap and a kitchen towel and let the dough rest in a warm area for one hour.

9. 9

   The dough should double in size after resting for an hour.

10. 10

    --- Frying ---

11. 11

    Place a decoration bag or a zip bag inside a cup, using a tablespoon fill up the bag with dough.

12. 12

    The dough is enough to fill up 2 decoration bags.

13. 13

    Tie the bag from the top and cut the bottom (about 1 inch).

14. 14

    In a frying pan, heat oil

15. 15

    Hold the bag filled with dough in one hand and carefully squeeze out a small portions of the batter into the hot oil, forming a ball.

16. 16

    Use a scissor to cut out the ball-shaped dough coming out of the bag into the frying oil.

17. 17

    To prevent scissor in sticking to the dough, dip it in oil every few times.

18. 18

    Fry zalabia in batches, until they are golden brown about 2-3 minutes per batch.

19. 19

    With a frying spoon stir the balls so all sides are fried.

20. 20

    With a slotted spoon remove zalabia balls from the oil and place them on a paper towel.

21. 21

    While zalabia balls are still warm, dunk them in the prepared sugar syrup, ensuring they are well coated.

22. 22

    Let zalabia soak in sugar syrup for a few minutes to absorb the sweetness. Then transfer onto a serving plate.