Yogurt Fritters in Syrup
Serving Size / Yield
- 1 ½ C. sugar
- ¾ C. water
- 1 Tbs. freshly squeezed and strained lemon juice
- 1 ½ tsp. rose water
- 1 1/2 tsp. orange flower water
- 4 eggs
- 1 C. Non-Fat Plain Voskos Greek yogurt
- 2 C. all-purpose flour, sifted
- 2 tsp. sugar
- 1 Tbs. double acting baking powder
- 1 Tbs. baking soda
- 1 qt. corn oil for deep-frying
- ¼ C. finely chopped walnuts
To make the syrup:
In a small saucepan bring the sugar, water, and lemon juice to a boil over high heat, stirring to dissolve the sugar.
Reduce the heat and simmer, uncovered, about 15 minutes or until the syrup reaches a temperature of 220°F on a candy thermometer.
Add the rose water and orange flower water.Remove from the heat and cool.
To prepare the fritters:
Place the eggs and yogurt in a large bowl and beat until well blended.
Combine the flour, sugar, baking powder, and baking soda. Add to yogurt mixture and blend well.
In a deep-fryer or heavy saucepan heat 4 inches of the oil over moderate heat.
Drop the dough mixture, a tablespoon at a time, into the hot oil, being careful not to crowd the pan. Fry the fritters until golden brown on all sides, turning frequently.
Remove from the oil with a perforated spoon and drain on paper towels. Dip the fritters in the syrup and mound on a platter.
Garnish with the nuts before serving.
Recipe courtesy of Voskos Greek Yogurt.