How To Make Zalabia. Mini Funnel Cake

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter adds flavor, while baking powder simplifies the process.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a similar floral note.

Add 2 cups of sugar and 1 cup of water in a pot to make simple syrup.

Stir to dissolve the sugar in the water.

Add 2 lemon slices and boil for 5 minutes, starting the timer once it begins boiling.

After 5 minutes, add 2 drops of yellow food coloring and turn off the heat.

Cool the simple syrup in the fridge.

In a bowl, combine 1 cup of water, 1 tablespoon of instant yeast, 1 teaspoon of sugar, and 1 teaspoon of salt. Mix for about 30 seconds.

Cover the mixture and let it rise for 10 minutes until the yeast is activated.

After 10 minutes, add 3 drops of red food coloring and 1/2 teaspoon of vanilla extract. Mix well.

Gradually add 1.5 cups of all-purpose flour, mixing a little at a time until fully incorporated. The batter should be consistent, not too runny or too dry.

Fill a squeeze bottle with the batter.

Heat oil in a frying pan until halfway full and set to medium heat.

Practice pouring the batter into the hot oil in even circles, adjusting as necessary for shape.

Cook until golden brown on each side, flipping as needed.

Once cooked, dip the zalabia into the cold simple syrup for about 1 minute, flipping to coat both sides.

Set aside and allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens