Ingredients (around 120 pieces)
- 350 gr rice flour
- 150 gr corn flour
- 3 Tbsp sugar
- 180 mg safran powder
- a pinch of salt
- 1 Tbsp baking soda
- 180 gr plain yogurt
- 3-4 dl sunflower oil or cooking oil
- 200 gr sugar
- 70 mg safran
- 1 tsp rose-water
- a pinch of cardamon powder
- Mix rice flour, corn flour, sugar, safran, salt, baking soda and yogurt together, add water and mix well until the mixture is even and smooth.
- give the dough into a bottle with a small funnel (an empty and clean ketchup or liquid dishwashing bottle with cover will do perfect)
- let the dough rest in the fridge for at least half a hour
- Heat oil in a pan until hot. Shake the bottle and then pour the mix through the small funnel into the pan creating round lattice shapes about 4-5 cm in diameter. Fry fully on one side, then on the other. Be careful if the oil ist too hot the dough will burn and if it is not hot enough the dough won’t puff up. Its really trial and error.
- Remove from the pan and place on the greaseproof paper to drain off
- For the syrup: Mix well sugar, rose-water, safran, cardamon and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 1 minute, put it on a grid and let drop off the syrup. Serve it with a cup of black tea.
- As longer you soak the zoolbia in the syrup as sweeter but less crispy they get. I just soak them really very short. Other people soak it up to five minutes. Try what you like best.
- You can keep the dough up to three days in the fridge. So you can enjoy the whole weekend fresh zoolbia.