Name: Zoolubia (Persian Saffron & Rosewater Fritter)
Cook time: 1800 s
Total time: 1800 s
Yield: 20 Fritters
Ingredients: For the batter:; 240 g cups flour; 475 g warm water; 8 grams (or 1 package) yeast; 12 1/2 g sugar; 5 g salt; pinch saffron threads (finely ground); 1 L Canola Oil; For the syrup:; 600 g sugar; 360 g water; 30 g rose or orange blossom water; 5 grams kosher salt; 1/2 Juice of half a lemon; pinch saffron threads (finely ground)

BenGingi

Just in time for the first day of Hanukkah we've got a Jake Cohen X BenGingi recipe for you all: Zoolubia! Zoolubia is a fried Persian fritter made with a lightly fermented batter and flavored with saffron and rose water. This recipe is from Jake's husband's family and is perfect for any last minute Hanukkah menu additions. 

Typically served along side tea, this syrup soaked fritter is unlike any fried food you've had - it actually gets better with time! 

Zoolubia (Persian Saffron & Rosewater Fritter)

Dissolve yeast in water. Allow to stand 30 minutes.

(Meanwhile, make the syrup: Combine sugar and water over high heat for 6-7 minutes. Add lemon juice and cook for 2 more minutes. Add rose water or orange blossom water and cook for another 1/2 minute. Let cool!)

Mix together flour and salt. Add to the yeast mixture and mix with a hand mixer until smooth & creamy like thick cream.

Heat oil in a frying pan until very hot and then reduce head to medium.

Fill a pastry tube (pipping bag) with the mixture and squeeze the batter into the hot oil in circles. Allow it too fry until golden brown. Flip to fry the other side.

Once golden brown, transfer to a paper towel and let it drain.

Dip into the cooled syrup. Serve to your lovers!

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