Recipe courtesy of Cat Cora
Total:
3 hr
Prep:
2 hr 30 min
Cook:
30 min
Yield:
60 fritters, 8 to 10 servings

Ingredients

  • 1 envelope active dry yeast
  • 3 cups warm water
  • 4 cups flour
  • 1 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • Vegetable oil, for frying
For the syrup:
  • 2 cups honey
  • 1/4 cup sugar
  • 1 cup water
  • Cinnamon, ground, to taste

Directions

In a large bowl, dissolve yeast in 2 cups warm water, proof for 5 minutes. Add 2 cups of flour to the yeast mixture, whisk to incorporate. Add in the milk and eggs. When fully mixed, add in the other 2 cups of flour. Batter should be thick but not solid, if necessary, thin with more water. Whisk in vanilla. Cover and let rise for about 2 hours.

For the syrup, in a small pot mix together the honey, sugar, and water and bring to a boil, turn down and simmer until completely dissolved and keep warm.

Heat the oil to 360 degrees and with a large spoon, drop the batter into the hot oil. It will immediately puff and come to the surface. When golden brown on both sides, remove with a slotted spoon and drain on paper towels. Drizzle with warm syrup and sprinkle with cinnamon. Serve immediately.

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