Zengula with Lemon Syrup: Iraqi Funnel Cakes

Name: Zengula with Lemon Syrup: Iraqi Funnel Cakes
Ingredients: 1¹⁄₈ teaspoons (½ package) active dry yeast; 1¼ cups (300 ml) warm water (100° to 110°F/38° to 43°C); 1 cup (125 g) unbleached all-purpose flour; ¾ cup (95 g) cornstarch; Scant ½ teaspoon salt; 2 to 3 lemons; ½ cup (120 ml) water; 1 cup (200 g) sugar; 2 quarts mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for deep-frying

sallybernstein.com

Iraqi funnel cakes drizzled with homemade lemon syrup, made from scratch with yeast-risen dough and simple ingredients. Perfect sweet treat!

View Original

Share this recipe:

Ingredients

1¹⁄₈ teaspoons (½ package) active dry yeast
1¼ cups (300 ml) warm water (100° to 110°F/38° to 43°C)
1 cup (125 g) unbleached all-purpose flour
¾ cup (95 g) cornstarch
Scant ½ teaspoon salt
2 to 3 lemons
½ cup (120 ml) water
1 cup (200 g) sugar
2 quarts mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for deep-frying