I guess every culture has their own fried dough specialties. Zalabia (Lebanese sweet fritters) - one of our favorite breakfast treats alongside Manakeesh - are traditional deep fried treats that are made of fermented dough - I call them a glorious affair. Simply because you can have them for breakfast with labneh and a cup of tea or dust them with some icing sugar and serve them as a dessert. Any way you eat them, they are really great.
- 21/2 Cups all-purpose flour
- 1/4 Cup canola oil
- 3 Tablespoons sugar
- 2 Tablespoons white sesame seeds
- 2 Tablespoons whole anise seeds
- 1 Tablespoon powdered milk
- 1 Cup lukewarm water
- 11/2 Tablespoons active dry yeast
- 3 Cups canola oil, for deep frying
In a bowl, combine the flour, sugar, dry yeast, sesame seeds, anise seeds, milk and oil.
Add the lukewarm water. Mix and knead thoroughly with the palm of your hands. Cover with a clean kitchen towel and set aside for one hour or until the dough doubles in size.
Divide the dough into equal balls roughly the size of an egg (about 22 balls)
Roll each ball into a snack shape (about 15cm/6 inches long) with the palm of your hands.
Using a rolling pin, lightly flatten each to 1.5 cm/ about ½ inch thick.
With your finger, pierce creating 3 holes per dough. Set aside for 25 minutes.
Heat the oil to an adequate frying temperature and deep fry the dough in batches to a golden color. Remove with a slotted spoon and drain on paper towels. Enjoy.