Zalabiyeh

Method

1. Whisk 60 g of plain flour, 10 g of cornflour, 0.25 tsp of fast-action yeast, 1 tsp of caster sugar and 0.25 tsp of salt together in a bowl. Pour in 90 ml of warm water and beat hard with a whisk for 2 minutes until the batter is completely smooth, glossy and about the thickness of double cream.
2. Cover the bowl with a cloth and leave in a warm place for 1 hour, until the surface is domed with bubbles and the batter smells faintly sour. Do not stir it down more than a single gentle turn before frying.
3. Meanwhile make the attar: put 80 g of granulated sugar and 50 ml of water in a small pan, bring to the boil over medium heat and simmer 5 minutes until slightly syrupy and coating the back of a spoon. Off the heat stir in 0.5 tsp of lemon juice and 0.5 tsp of orange blossom water, then pour into a shallow bowl and chill — the syrup must be cold when the hot fritters go in.