Zalabia

Hanukkah might be over, so this can be a great time to experiment with Jewish cooking customs from around the world.

This recipe has been adapted by Martha Stewart from "The Book of Jewish Food: An Odyssey From Samarkand to New York" by Claudia Roden.

FOR THE SUGAR SYRUP
5 cups sugar
2 1/4 cups water
1/2 lemon, juiced
1 tablespoon rose or orange-blossom water

FOR THE BATTER
4 cups all-purpose flour
1/2 teaspoon salt
1/2 lemon, juiced
2 2/3 cups warm water
Light vegetable oil, for frying, plus more for coating spoons

DIRECTIONS

STEP 1
To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.

STEP 2
To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.

STEP 3
Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters.

STEP 4
Using a slotted spoon, remove fritters, and transfer to a paper towel-lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.