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Zoolbia (lacy saffron fritters)

Zoolbia (lacy saffron fritters) served on a golden decorative plate

Zoolbia (lacy saffron fritters)

Name: Zoolbia (lacy saffron fritters)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Makes 14-16
Cuisine: Persian
Ingredients: 175g plain flour; 1 x 7g sachet fast-acting dried yeast; 75g Greek yogurt; pinch of Iranian saffron threads ground using a pestle and mortar, then dissolved in 2 tbsp boiling water; vegetable oil for frying; 3 tbsp icing sugar for dusting; 70g Persian green pistachio slivers, finely ground

Sabrina Ghayour

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Makes 14-16

Easy

Prep: 5 mins

Cook: 25 mins

plus resting

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Make these moreish Persian fritters for a celebration, such as Iranian New Year. Dust with icing sugar and finely ground pistachios to serve

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g plain flour
1 x 7g sachet fast-acting dried yeast
75g Greek yogurt
pinch of Iranian saffron threads

ground using a pestle and mortar, then dissolved in 2 tbsp boiling water
vegetable oil

for frying
3 tbsp icing sugar

for dusting
70g Persian green pistachio

slivers, finely ground

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Nutrition: Per serving (16)

kcal124
fat7g
saturates1g
carbs12g
sugars3g
fibre1g
protein2g
salt0.01g

Method

step 1

Sift the flour into a mixing bowl, and add a pinch of salt and the yeast. Pour over 250ml warm water and mix well, leaving to sit for a few minutes. Add the yogurt and combine until you have a thick batter, then add the saffron liquid and mix well until the batter has a pale golden colour. Cover the bowl and leave to rest at room temperature for 2 hrs, until it begins to bubble.
step 2

Pour about 2 inches of oil into a large frying pan over a medium-high heat – the oil is hot enough when a drop of batter sizzles immediately. Pour the batter into a squeezy bottle, or use a piping bag with a narrow nozzle, or even a spoon, if you’re feeling confident.
step 3

Carefully pipe the first fritter into the oil, making a small lacy pattern – don’t go too wide as they'll expand in the pan – and fry for 90 seconds or until golden brown. Flip it and fry for a further 30 seconds until golden brown – making sure it's not too pale and not burnt either. Remove the fritter and drain onto a plate lined with kitchen paper. Repeat until all the fritters are done. Allow them to cool a little, then arrange on a large platter. Traditionally these would be soaked in a heavy sugar syrup, but you can also dust with icing sugar and sprinkle with finely ground pistachios.

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