Bimuelos or Zalabia - Fritters in Syrup
- 5 Cups Sugar
- 2 Cups Water
- 1/2 Lemon juiced
- 1 Tbls. Orange blossom or rose water
- 2 tsp. Active dry yeast
- 1 tsp. Sugar
- 3 Cups Warm water
- 3 1/3 Cups Flour
- 1/2 tsp. Salt
- Oil for frying
Syrup: put sugar, water, and lemon juice in pan and simmer for 15 minutes or until thick enough to coat spoon.
Add rose/orange water and simmer for a few seconds. Cover and chill.
Batter: dissolve yeast and sugar in 1/2 cup of warm water and let stand for 10 - 15 minutes or until it froths.
Put flour in large bowl and mix salt and yeast mixture and gradually stir in remaining water, beating vigorously for about 10 minutes.
Cover with damp cloth and leave to rise in warm place for at least 60 minutes. After first rise, beat the batter again and let it rise another 30-60 minutes.
Make little balls of batter with a greased teaspoon or tablespoon and drop into hot oil ( 375°F) until they are puffed up, crisp, and golden. If the oil is not hot enough, the batter tends to flatten out. The batter is light and produces irregular, roundish shapes.
Lift fritters out and drain on paper towels. Dip in cold syrup for a few seconds or let them soak for a few moments. Serve hot or cold.