6 Serves
63 Mins
In a large mixing bowl, combine flour, yeast, and warm water to create a smooth, pourable batter. Cover and let it rest for 45 minutes until bubbly.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
95 µg / 400 µgCalcium
8 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
70 mg / 4,700 mgSodium
19 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Prepare the syrup by heating sugar, honey, and saffron in a saucepan with water until thickened, then set aside to cool.
Heat vegetable oil in a deep-frying pot to 175°C. Transfer the batter into a squeeze bottle or funnel.
Pipe the batter into the hot oil in a circular, spiral motion. Fry until golden brown and crispy on both sides, then remove with a slotted spoon.
36
g99
g17
g
