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6 Serves
87 Mins
In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 10 minutes until slightly thickened. Set aside to cool completely.
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TurkishVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
60 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
66 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
In a separate pot, bring water, a pinch of salt, and a small amount of sugar to a boil. Add flour all at once and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pot.
Remove the dough from heat and let it cool slightly. Beat in the eggs one at a time using a wooden spoon or electric mixer until the dough is smooth and glossy.
Transfer the dough into a piping bag fitted with a star nozzle. Heat vegetable oil in a deep frying pot to medium heat.
Pipe the dough into the hot oil, cutting pieces to the desired length with scissors. Fry until golden brown and crispy on all sides.
Remove the fried pastries with a slotted spoon and immediately drop them into the cooled syrup. Let them soak for a few minutes before serving.
3
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g
Italian