Sweet lips fritters recipe

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Once again from Turkey, the recipe below is for deep-fried semi-circles of dough which are either dipped in syrup or dusted with icing sugar. While cooking, the pastry puffs up to a shape resembling lips  hence the name Dilber Dudagi meaning ‘sweet lips’. Simple and cheap to prepare.

  • Yield: 18

Ingredients

Syrup
  • 8 oz (225 g) sugar
  • 1 tablespoon lemon juice
Dough
  • 4 oz (110 g) plain flour
  • pinch of salt
  • 2 oz (50 g) butter
  • 2 large eggs, beaten
  • 1 oz (25 g) ground almonds
  • 1 oz (25 g) ground pistachio nuts and oil for frying
Garnish
  • if not using syrup mix 50 g (2 oz) sifted icing sugar with 1 teaspoon cinnamon
How to Make It
  1. If using syrup put the sugar, lemon juice and 350 ml (12 fl oz) water in a saucepan and bring to the boil. Simmer for 10 minutes and set aside to cool.
  2. Sift the flour and salt into a bowl. Put the butter and 250ml (8 fl oz) water in a saucepan, heat slowly until the butter melts and then bring to the boil. Pour all the flour in at once and, stirring constantly with a balloon whisk or wooden spoon, beat until the mixture comes away from the sides of the saucepan.
  3. Cook over a low heat, stirring occasionally, for 5 minutes. Turn the mixture into a mixing bowl and leave to cool for 2-3 minutes.
  4. Gradually beat in the eggs. It is easiest if you use a balloon whisk to break up the lumps and then use a wooden spoon to beat until the mixture is smooth and shiny. Fold in the ground nuts.
  5. Oil your hands, break off walnut-sized lumps of dough and roll into balls.
  6. Take one ball and flatten it in one palm to a round about 6 cm (2½ in) in diameter.
  7. Fold in half and place on an oiled tray. Repeat with the remaining balls of dough. Pour enough oil into a large saucepan to cover the base by about 5 cm (2 in) and heat.
  8. Add the dilber dudagi, a few at a time, and fry gently for about 15 minutes, turning occasionally so that they brown evenly. Do not cook too quickly or they will not cook through. Remove with a slotted spoon, drain on kitchen paper and then, if you wish, place in the cold syrup and leave for 2-3 minutes, turning once.
  9. Then, with or without the syrup, arrange on a serving dish.
  10. If serving without the syrup sprinkle the dilber dudagi generously with the icing sugar and cinnamon. Serve cold.
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