Ingredients
1 cup plain flour
1 cup of water
1 tbsp semolina
50g butter
1 tbsp of cornstarch
1 tbsp of vegetable oil
3 eggs
1 tsp vanilla
1/4 tsp salt
2 cups of sugar syrup
3 cups of vegetable oil for frying
Directions:
_In a pot over medium heat add water, butter and vanilla. Leave until it has melted and begins to boil
_Meanwhile, sift the flour, cornstarch and salt. Then the butter mixture and stir vigorously for 1 minute, until the mixture has combined. Remove from the heat
_Add the semolina and stir . Return to heat the mixture again.
Add the eggs whilst constantly stirring until the mixture has combined
_Remove the mixture from the heat and leave too cool down
_Transfer the dough to a pastry bag fitted with a medium or large star tip; ideally one with 16 points. The more the points on the tip, the more the grooves the fritter will have
_Heat oil on a medium to medium-low heat, pour the balah el sham into the oil
_Fry until golden brown, pour balah el sham into syrup for 1 minute
_Serve hot or cold.
1 cup plain flour
1 cup of water
1 tbsp semolina
50g butter
1 tbsp of cornstarch
1 tbsp of vegetable oil
3 eggs
1 tsp vanilla
1/4 tsp salt
2 cups of sugar syrup
3 cups of vegetable oil for frying
Directions:
_In a pot over medium heat add water, butter and vanilla. Leave until it has melted and begins to boil
_Meanwhile, sift the flour, cornstarch and salt. Then the butter mixture and stir vigorously for 1 minute, until the mixture has combined. Remove from the heat
_Add the semolina and stir . Return to heat the mixture again.
Add the eggs whilst constantly stirring until the mixture has combined
_Remove the mixture from the heat and leave too cool down
_Transfer the dough to a pastry bag fitted with a medium or large star tip; ideally one with 16 points. The more the points on the tip, the more the grooves the fritter will have
_Heat oil on a medium to medium-low heat, pour the balah el sham into the oil
_Fry until golden brown, pour balah el sham into syrup for 1 minute
_Serve hot or cold.
