Zalabia | The Jewish Week | Food & Wine



Zalabia | Courtesy of Leah Hadad


1 hr 30 min

2 hrs

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500 g All Purpose flour

2 tbsp. (30 g) sugar

1 tsp. coarse sea salt

1 tbsp. + 2 tsp. (14 g) or two packets active dry yeast

1 ¾  cup + 1 tbsp. hot water

2-3 cups of sunflower or safflower oil for frying


Place flour in the mixing bowl of a standing mixer. Create a well in the middle, pour sugar and yeast and add 1 cup water. Let stand for 5 minutes until it froths. Add salt and the rest of the water and mix with the dough hook on low speed for about 9 minutes, scraping the hook and sides of the bowl as needed. The dough should be soft and sticky. With wet hands smooth the top, cover and let stand in a warm, draft-free area for 45 minutes. The dough should more than double in bulk. With wet hands, gently deflate the dough and let rise again for about 30 minutes. You should see large air pockets on the top. While the dough is rising for the second time, heat 1 inch of oil in heavy bottom skillet or pot and maintain the temperature at 365°-375° F. With wet hands, tear a small fist-size portion of the dough; stretch the dough a bit into a small rectangle and place carefully in the oil. The zalabia will puff up and then float in the hot oil. Fry for about 90 seconds until golden, and then turn the fritter around and fry for another 60-90 seconds. Scoop the zalabia with a slotted spoon and drain on paper towel. Best when served fresh. Enjoy!