Traditional Zalabia

1

For the syrup, combine sugar, water, and lemon juice in a saucepan. Stir over medium-low heat until the sugar dissolves.

2

Bring the mixture to a boil and continue to cook for 10 minutes or until it reaches a syrupy thickness. Remove fromheat and let it cool.

3

For the batter, in a blender, mix warm water, yeast, sugar, and cornstarch.

4

In a separate bowl, whisk flour, baking powder, vanilla,turmeric, and oil. Add this mixture to the blender and blend until smooth.

5

Add more warm water if needed and blend for 7 minutes or until you get a pancake batter consistency.

6

Cover the batter and let it rise in a warm location for 1 hour.

7

Blend the batter again for 1 minute on low speed. Pour the batter into a squeeze bottle with a small hole in the lid.

8

Heat vegetable oil in a frying pan on low-medium heat. Squeeze the batter out of the bottle into the hot oil in a circular pattern, creating circles like a funnel cake.

9

Fry on both sides until golden brown. While still warm, dip the Zlabia into the room temperature syrup. Allow the excess syrup to drip off and place on a platter.

10

Repeat until the batter is used up.