Zoolubia (Persian Saffron & Rosewater Fritter)

cook time:

30 min

total time:

30 min

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Just in time for the first day of Hanukkah, we’ve got a Jake Cohen X BenGingi recipe for you all: Zoolubia! Zoolubia is a fried Persian fritter made with a lightly fermented batter and flavored with saffron and rose water. This recipe is from Jake’s husband’s family and is perfect for any last-minute Hanukkah menu additions. Typically served alongside tea, this syrup-soaked fritter is unlike any fried food you’ve had – it actually gets better with time!

Ingredients

For the batter:

  • 240 gr cups flour
  • 475 gr warm water
  • 8 gr (or 1 package) yeast
  • 13 gr sugar
  • 5 gr salt
  • saffron threads (finely ground)
  • 1 liter Canola Oil

Ingredients

For the syrup:

  • 600 gr sugar
  • 360 gr water
  • 30 gr rose or orange blossom water
  • 5 gr kosher salt
  • ½ Juice of half a lemon
  • saffron threads (finely ground)

Ingredients

For the batter:

  • 240 gr cups flour
  • 475 gr warm water
  • 8 gr (or 1 package) yeast
  • 13 gr sugar
  • 5 gr salt
  • saffron threads (finely ground)
  • 1 liter Canola Oil

Ingredients

For the syrup:

  • 600 gr sugar
  • 360 gr water
  • 30 gr rose or orange blossom water
  • 5 gr kosher salt
  • ½ Juice of half a lemon
  • saffron threads (finely ground)

Ingredients

For the batter:

  • 240 gr cups flour
  • 475 gr warm water
  • 8 gr (or 1 package) yeast
  • 13 gr sugar
  • 5 gr salt
  • saffron threads (finely ground)
  • 1 liter Canola Oil

Ingredients

For the syrup:

  • 600 gr sugar
  • 360 gr water
  • 30 gr rose or orange blossom water
  • 5 gr kosher salt
  • ½ Juice of half a lemon
  • saffron threads (finely ground)
Equipment

Piping Bag
Bowl
Frying Pan

Lets Start Cooking!

step 1

Dissolve yeast in water. Allow to stand 30 minutes.

step 2

(Meanwhile, make the syrup: Combine sugar and water over high heat for 6-7 minutes. Add lemon juice and cook for 2 more minutes. Add rose water or orange blossom water and cook for another 1/2 minute. Let cool!)

step 3

Mix together flour and salt. Add to the yeast mixture and mix with a hand mixer until smooth & creamy like thick cream.

step 4

Cover and let stand for 30 minutes.

step 5

Heat oil in a frying pan until very hot and then reduce heat to medium.

step 6

Fill a pastry tube (piping bag) with the mixture and squeeze the batter into the hot oil in circles. Allow it too fry until golden brown. Flip to fry the other side.

step 7

Once golden brown, transfer to a paper towel and let it drain.

step 8

Dip into the cooled syrup. Serve to your lovers!

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