Recipe of the Day
Lugaymat – Deep-Fried Fritters
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.