RECIPES

Using an electric mixer on medium speed, beat the cornflour and labna until combined. Gradually add the water and continue to mix until it is a creamy and slightly thick batter with the consistency of thickened cream. Transfer to a squeeze bottle. Cut the tip off the bottle so the opening is about 5 mm in diameter.

Heat the oil in a deep-fryer or large wok to 170°C. Squeeze the batter directly into the hot oil in a rough circular motion, about 10 cm round, crossing over the circle a few times to ensure the Zoolbia holds together. Cook for 1 minute on each side or until light golden. Cook as many as will fit in the wok at one time.

Once cooked, transfer the Zoolbia to a wire rack to drain off the excess oil. Pour the saffron syrup into a large shallow bowl and soak the Zoolbia for 1-2 minutes or until they absorb the syrup and take on some of the saffron colour. (The Zoolbia can be cooked ahead of time then soaked once ready to serve.) Drain again to remove the excess syrup and arrange on a plate. Serve immediately.

Note
• Labna is thick yoghurt cheese made by adding salt to yoghurt, then hanging the yoghurt to remove the excess whey. Labna can be purchased from European delicatessens and cheese stores.

https://www.sbs.com.au/food/recipes/saffron-zoolbia-deep-fried-pastry-saffron-sugar-syrup