Middle Eastern · Dessert
Crispy Shredded Dough Nests
A Middle Eastern street-fried treat of thin, lacy dough fried into crisp golden nests, soaked in lemon-brightened sugar syrup and finished with crushed pistachio for crunch and colour.
$0
20 minsPrep
8 minsCook
73 minsTotal
MediumLevel
Nutrition per serving
252Calories
4.1gProtein
7.7gFat
42.2gCarbs
15.5gSugar
1.5gFiber
221mgSodium
9mgChol
2.5gSat Fat
83mgPotassium
10mgCalcium
1.5mgIron
0mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk warm water, 10g sugar and yeast together and let it foam for 8-10 minutes.
2
Stir the yeast mixture into the flour, cornstarch and salt to form a thick, pourable batter; cover and let it rise for 45 minutes until bubbly.
3
Meanwhile make the syrup
simmer 20g sugar, 15g water and lemon juice together for 4-5 minutes until lightly syrupy, then set aside to cool.
4
Heat the vegetable oil in a small frying pan to 170°C (340°F).
5
Spoon small rounds of batter into the hot oil, shaping thin shredded-looking nests with the back of the spoon, and fry 2 at a time for 90 seconds per side until golden and crisp.
6
Lift onto a paper towel-lined plate to drain briefly, then brush each nest lightly with melted butter.
7
Drizzle the cooled sugar syrup generously over the warm nests so it soaks into the crispy strands.
8
Scatter the crushed pistachio over the top and serve immediately while still crackling-crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g warm water
- 0.4 oz10g sugar white
- 0.1 oz2g yeast dried
- 1.9 oz55g all purpose flour
- 0.4 oz10g cornstarch
- 0 oz1g salt
- 0.3 oz8g melted, for brushing butter
- 0.9 oz25g for shallow-frying vegetable oil
- 0.7 oz20g sugar white
- 0.5 oz15g water
- 0.1 oz3g lemon juice
- 0.3 oz8g finely crushed pistachio
