Dairy-Free Muhalla (Emirati Sweet Fritters)

Instructions

1. 1In a large bowl, combine 1.5 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon yeast, 1/2 teaspoon cardamom powder, and a pinch of saffron threads.
2. 2Pour in 3/4 cup plant-based milk and mix everything together with a whisk or spoon until you have a smooth batter with no lumps. This should take about 1 to 2 minutes.
3. 3Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for 30 minutes. This resting time allows the yeast to activate and make the fritters fluffy.
4. 4Pour vegetable oil into a deep frying pan or pot until it is about 5.08 cm deep. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
5. 5Carefully drop rounded tablespoons of the batter into the hot vegetable oil, being careful not to overcrowd the pan. Fry the fritters for about 2 to 3 minutes per side, until they are a deep golden brown color and puffed up.
6. 6Using a slotted spoon or spider strainer, remove the golden-brown fritters from the hot oil. Place them on a plate lined with paper towels to absorb any extra oil. Repeat with the remaining batter, making sure the oil returns to 175°C between batches.
7. 7Serve the Dairy-Free Muhalla warm. They are delicious on their own.

Substitutions

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