Sweet lips fritters recipe

Ingredients

• 8 oz (225 g) sugar
• 1 tablespoon lemon juice

• 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

• if not using syrup mix 50 g (2 oz) sifted icing sugar with 1 teaspoon cinnamon

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.