Gluten-Free Emirati Fried Dough Balls (Luqaimat)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1 teaspoon Yeast
• 1 tablespoon Sugar
• 1 cup Warm Water
• 1/4 teaspoon Cardamom Powder
• 2 cups Vegetable Oil
• 1/2 cup Date Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, measure and combine the 1 cup of Rice Flour, 1/2 cup of Tapioca Starch, 1 teaspoon of Yeast, and 1 tablespoon of Sugar.
2. 2Gradually add the 1 cup of Warm Water to the dry ingredients while mixing until you have a smooth batter with no lumps.
3. 3Stir in the 1/4 teaspoon of Cardamom Powder until it is evenly distributed throughout the batter.
4. 4Cover the bowl with a clean cloth or plastic wrap and place it in a warm, draft-free spot for about 1 hour, or until the batter has visibly doubled in size.
5. 5Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer and heat it over medium-high heat until it reaches 175°C.
6. 6Using a small spoon, carefully drop rounded spoonfuls of the risen batter into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, turning the dough balls occasionally, until they are a deep golden brown and feel crispy to the touch.
7. 7Use a slotted spoon to remove the fried dough balls from the hot oil and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Arrange the golden-brown dough balls on a serving plate, drizzle generously with the 1/2 cup of Date Syrup, and serve immediately while they are warm.

Substitutions

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