Easy Meshabbak (Arabic Funnel Fritters)

Ingredients

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon yeast
• 1 1/2 cups water
• syrup (qatir) or sugar syrup for dipping the meshabbak after frying
• Easy Meshabbak recipe from a friend and cook on Sho Tabkhin Today:
• Alisar Rajab
• Click Alisar's name to visit her page
• For more of Alisar's delicious sweets see Macaron dessert

Method

1. Mix all the dry ingredients together, then add the water in batches and stir until you have a loose, sticky batter.
2. Let the batter rest for about 30 minutes.
   Timers: 30 min
3. Transfer the batter to a bottle with a pierced cap or a piping bag and shape the meshabbak directly while frying in hot oil.
4. Fry for only a few minutes until golden.
5. Remove the meshabbak from the oil and immediately dip it into cold syrup while it is still hot.
6. Lift the meshabbak out of the syrup and serve.
7. Note: It is important that the syrup is cold, not hot, so the meshabbak keeps its crunch.