Spicy Gluten-Free Kaimati (Kenyan Dough Balls)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 1/4 cup Rice Flour
• 2 tablespoons Sugar
• 1 teaspoon Yeast
• 3/4 cup Warm Water
• 1/4 teaspoon Cardamom Powder
• 1/4 teaspoon Chili Flakes
• 2 cups Oil
• 2 tablespoons Honey
• 1 teaspoon Lemon Juice

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

Instructions

1. 1In a large bowl, combine the 1 cup Gluten-Free All-Purpose Flour, 1/4 cup Rice Flour, 2 tablespoons Sugar, 1 teaspoon Yeast, 1/4 teaspoon Cardamom Powder, and 1/4 teaspoon Chili Flakes. Stir them together until they are evenly mixed.
2. 2Gradually add the 3/4 cup Warm Water to the dry ingredients while stirring. Continue mixing until you have a smooth batter with no lumps. Cover the bowl with a clean cloth or plastic wrap and let it rest in a warm place for 1 hour. This allows the yeast to activate and the batter to rise slightly.
3. 3Pour the 2 cups of Oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Carefully drop small spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry the kaimati for 2-3 minutes per side, or until they are puffed up and golden brown all over. They will make a gentle sizzling sound as they cook.
5. 5Using a slotted spoon, carefully remove the fried kaimati from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Let them cool slightly for a few minutes.
6. 6While the kaimati are cooling, prepare the glaze. In a small bowl, mix the 2 tablespoons of Honey with the 1 teaspoon of Lemon Juice until well combined.
7. 7Arrange the slightly cooled kaimati on a serving plate. Drizzle the honey-lemon glaze evenly over the kaimati. Serve them warm.

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