12 Serves
74 Mins
In a large mixing bowl, combine the rice flour and a pinch of salt to create the base for your batter.
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CreoleVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
16 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Gradually whisk in the kithul treacle and a small amount of water until you achieve a smooth, thick pouring consistency.
Heat the vegetable oil in a small, deep pan over medium heat until it reaches the appropriate frying temperature.
Pour a small ladle of batter into the center of the hot oil, allowing it to form the base, then use a skewer to gently swirl the center to create the characteristic knot shape.
Fry until golden brown, then remove using a slotted spoon and drain on paper towels before serving warm.
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Egyptian
Hawaiian