Bakaliaros (Traditional Sweet Fritters)
Ingredients
- 500 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 400 mlMineral water (lukewarm)
- 1 pinchGray sea salt
- 500 mlSunflower oil (for frying)
- 100 gHoney (liquid)
- 1 tspCinnamon powder
- 50 gWalnut kernel (crushed)
Method
Golden fritters with a crispy crust and a light, airy center. Warm honey glazes the dough while cinnamon and walnuts provide a woody warmth on the finish.
- 1
In a bowl, dissolve the fresh yeast in lukewarm mineral water. Let it rest for 5 minutes until a light foam appears on the surface.
- 2
Pour the wheat flour and grey sea salt into a large container. Gradually incorporate the water-yeast mixture while whisking vigorously. The batter should be smooth, elastic, and sticky.
- 3
Cover with a damp cloth and let it rise in a warm place. The dough is ready when it has doubled in size and air bubbles are breaking the surface.
- 4
Heat the sunflower oil. Form walnut-sized balls using two spoons and drop them into the hot oil. Fry until the fritters are golden brown and sound hollow when tapped.
- 5
Drain on paper towels. Arrange on a plate, glaze generously with liquid honey, sprinkle with cinnamon powder and top with crushed walnuts.
Frequently asked questions
How do you get this dish right?
- The oil is at the right temperature (180°C) when a small piece of dough immediately rises to the surface with bubbles.
- Dip your spoons in cold water between each fritter so the dough slides off without sticking.
- Do not overcrowd the pan; the fritters need room to move in the oil to brown evenly.
How long does this dish keep?
Eat immediately to enjoy the contrast between hot and cold, and the crispness of the fry.
