Ingredients
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Method
- 1
Whisk the flour, cornflour, baking powder and turmeric with the 1 tbsp lemon juice and warm water into a thick, smooth batter like double cream. Cover and rest for 30 minutes.
30 min - 2
Meanwhile boil the sugar and 200 ml water with the cardamom and saffron for 5 minutes until slightly sticky. Stir in the 1 tsp lemon juice and keep the syrup warm.
5 min - 3
Pour the batter into a squeezy bottle or a piping bag with a small hole cut in the tip.
- 4
Heat the oil in a wide shallow pan over a medium heat until a drop of batter sizzles and rises at once.
- 5
Squeeze the batter into the oil in tight spirals about 7 cm across. Fry for 1 to 2 minutes each side until crisp and golden.
1 min 30 s - 6
Lift out, drain for a few seconds, then drop into the warm syrup for 30 seconds, turning once. Lift onto a plate and serve warm while still crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
