Fluted Fritters (Balah El Sham)

Fluted Fritters (Balah El Sham)

Prep. 15 mins
Cooking 5 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 1/2 cup all-purpose flour
1/4 cup fine semolina flour
1/4 teaspoon salt
1 cup water
1/4 cup butter
4 eggs
Vegetable oil, for deep frying
Sugar Syrup
Finley ground pistachios, for garnish



  • In a small bowl, mix together all-purpose and semolina flours, and salt. Set aside.
  • In a heavy-bottomed saucepan over medium heat, combine water and butter. Bring to a boil. Add flour mixture all at once, stirring constantly with a wooden spoon, until dough is well combined and pulls cleanly from the sides of the pan. Let cool.
  • Beat eggs into dough mixture one at a time, making sure each one is incorporated before adding the next.
  • Heat oil to 160˚C (325˚F) in a deep fat fryer.
  • Transfer dough to a pastry bag fitted with an 8-point star tip. Pipe dough directly over hot oil, onto a 4 cm (1½ in) long fluted fingers, cutting through with scissor.
  • Fry the fingers, turning to brown evenly, for 4 minutes or until golden brown. (Do not stack the fingers while frying). Let drain on paper towels. (For crispier fritter, fry twice, do not burn).
  • While still hot, dip fritters into syrup. Let excess syrup drip off. Arrange on a serving plate. Sprinkle some pistachios on top.

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