Recipe of the Day
‘Awamee - Syrup Balls
Makes about 3 dozen pieces
- 2 cups flour
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/4 oz package yeast, dissolved in 1/4 cup of warm water
- 2 cups warm water
- 1 1/2 cups maple or similar syrup, mixed with 1/2 cup water
- 2 cups cooking oil
Combine flour, cornstarch and salt in a mixing bowl, then pour in yeast and mix well. Add water then stir until mixture resembles texture of pancake batter, adding more water if necessary. Cover; then set aside for 1 hour.
In the meantime, prepare syrup, then set aside, but keep slightly warm.
Heat oil in a saucepan, then drop 1 tablespoon of batter into hot oil, deep-frying a few at a time. Cook over medium heat until ‘awamee turns golden brown, then remove with a slotted spoon and place on paper towels to drain for a few seconds. Dip ‘awamee balls into syrup, then remove with a slotted spoon and arrange on a serving platter. Continue until all the batter is used. Eat freshly made. If not immediately eaten the balls will lose their crispiness and some of the taste.