makes
20
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 120 g (⅔ cup) rice flour
- 75 g (½ cup) plain flour
- 1 tsp baking powder
- 55 g (¼ cup) caster sugar
- 1 tbsp rosewater (see Note)
- 1 tsp ground cardamom
- ½ tsp saffron threads
- 6 eggs, lightly beaten
- vegetable oil, to deep-fry
- icing sugar, to dust
Resting time 30 minutes
Instructions
Place all ingredients except oil and icing sugar in a bowl. Whisk to form a smooth, thick batter. Set aside for 30 minutes.
Heat 5 mm oil in a large, deep frying pan over medium heat. Working in batches, place tablespoonfuls of batter into oil and cook for 2 minutes on each side or until golden. Drain on paper towel and serve hot, dusted with icing sugar.
Note
• Rosewater is from Middle Eastern food shops and select supermarkets.
• Rosewater is from Middle Eastern food shops and select supermarkets.
Photography Chris Chen. Food prepararation Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, September 2014, Issue 35.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
