September 07, 2016


Plain flour - 225 gms
Baking powder - 1 tsp
Salt - 1/2 tsp
Granulated sugar - 1 tbsp
Egg - 1 (beaten)
Milk - 120 ml
Butter - 25 gms
OIl for frying
Sugar for dusting

For the Syrup:
Soft light brown sugar - 225 gms
Water - 750 ml
Cinnamon stick - 1"
Clove - 1


  • To make the syrup; combine all the ingredients in a saucepan.
  • Heat, stirring, until the sugar has dissolved, then simmer until the mixture has reduced to a light syrup.
  • Discard the spices. Keep the syrup warm while you make the fritters.
  • Sift the flour, baking powder and salt. Stir in the sugar.
  • Whisk the egg and milk together.
  • Gradually stir in the dry mixture. Beat in the butter to make a soft dough.
  • Turn the dough on to a lightly floured board and knead until it is smooth and elastic. Divide the dough into 18 even size pieces. Shape into balls, then flatten to disc shapes about 2 cm/ 3/4" thick.
  • Use the floured handle of a wooden spoon to poke a hole through the centre of each fritter.
  • Pour oil into a deep frying pan and heat the oil to 190 C.
  • Fry the fritters in batches, taking care not to overcrowd the pan, until they are puffy and golden brown on both sides.
  • Lift with a slotted spoon and drain on kitchen paper.
  • Dust the fritters with sugar and serve with the syrup.

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