Recipe of the Day

Lugaymat – Deep-Fried Fritters

posted on: Dec 8, 2014

It’s always best to serve the Lugaymat the same day that they are made otherwise they lose their external crispy texture. Makes about 3 dozen fritters.

• 1 1/2 cups sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water
• 1/4 cup warm water
• 1 package yeast dissolved in 1/4-cup water and 1 tablespoon sugar and allowed to sit for 10 minutes until frothy.
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom seeds
• 1/8 teaspoon saffron
• 3 eggs, beaten
• 2 cups cold water
• oil for frying

Make syrup by placing sugar and 3/4 cup water in a pot, then placing over medium heat and stirring constantly for 10 minutes or until sugar is thoroughly dissolved. Stir in lemon juice and boil then allow to simmer for a further 5 minutes. Remove from heat and stir in orange blossom water. Allow to cool but keep warm until pastry is ready.

In a mixing bowl, combine flour, salt, cardamom and saffron. Make a well and add dissolved yeast, eggs and the 2 cups water. Blend together with spoon until mixture resembles texture of pancake batter, adding more water if necessary and making sure there are no lumps. Cover then set aside for 1 hour.

Heat oil in saucepan, then drop 1 tablespoon of batter into hot oil. Cook over medium heat until lugaymat turns golden brown, then remove with slotted spoon and place on paper towels for a minute to drain. Dip lugaymat balls into warm syrup, then remove with slotted spoon and arrange on serving platter. Continue until all the batter is used.