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ela_recipe
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Sweet Semolina Fritters with Syrup (Lokma-style)
These delightful Sweet Semolina Fritters, reminiscent of traditional Lokma or mini doughnuts, are a perfect treat for special occasions like Bayram or Ramadan. Crispy on the outside and soft on the inside, they are soaked in a fragrant lemon-infused syrup for an irresistible finish. This recipe provides a relatively quick and easy way to enjoy a classic Middle Eastern dessert.
#dessert
#sweet
#fried
#syrup
#ramadan
#bayram
#vegetarian
#semolina
Golden-brown fritters soaking in syrup
Recipe Information
15m
Prep Time
20m
Cook Time
1h 25m
Total Time
6
Servings
Medium
Middle Eastern
English
Nutrition (per serving)
350
Calories
5g
Protein
65g
Carbs
8g
Fat
Platter of finished fritters with pistachios
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Close-up of a fritter, showing texture
Instructions
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- Prepare the simple syrup by combining granulated sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Stir in the lemon juice and remove from heat. Let it cool completely.10m
Preview10mPreviewPrepare the simple syrup by combining granulated sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Stir in the lemon juice and remove from heat. Let it cool completely. - In a large bowl, whisk together the semolina, flour, sugar, and instant yeast. Gradually add the warm milk, mixing until a smooth, thick batter forms. Cover the bowl with a clean cloth and let it rest in a warm place for 30-45 minutes, or until the batter has risen and is bubbly.50m
Preview50mPreviewIn a large bowl, whisk together the semolina, flour, sugar, and instant yeast. Gradually add the warm milk, mixing until a smooth, thick batter forms. Cover the bowl with a clean cloth and let it rest in a warm place for 30-45 minutes, or until the batter has risen and is bubbly. - Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Using two spoons (one to scoop, one to push) or a piping bag, carefully drop small dollops of the batter into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-5 minutes per batch.15m
Preview15mPreviewHeat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Using two spoons (one to scoop, one to push) or a piping bag, carefully drop small dollops of the batter into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-5 minutes per batch. - Immediately remove the hot fritters from the oil with a slotted spoon and transfer them directly into the cold syrup. Let them soak for 1-2 minutes, stirring gently to ensure they are fully coated. Remove from the syrup and place on a serving platter.5m
Preview5mPreviewImmediately remove the hot fritters from the oil with a slotted spoon and transfer them directly into the cold syrup. Let them soak for 1-2 minutes, stirring gently to ensure they are fully coated. Remove from the syrup and place on a serving platter. - Garnish with chopped pistachios, if desired, and serve warm or at room temperature.1mPreview1mPreviewGarnish with chopped pistachios, if desired, and serve warm or at room temperature.
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