Moroccan · Dessert
Almond and Honey Fritters
Little golden fritters of a light batter studded with chopped almonds, fried crisp then bathed in warm honey and orange-blossom syrup and dusted with sesame — a homely Moroccan sweet in the spirit of sfenj and chebakia but quick to throw together. Crisp outside, tender within, and dripping with fragrant honey.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Medium
Ingredients
- 200 g plain flour
- 1 egg
- 1 tsp baking powder, pinch salt
- 60 g chopped toasted almonds
- About 180 ml milk
- For the syrup: 150 g honey, 60 ml water, 1 tbsp orange-blossom water
- Neutral oil, for frying; sesame seeds, to finish
Method
- 1
Make the batter
Whisk the flour, baking powder, salt, egg and milk into a thick, dropping batter, then fold in the chopped almonds. Rest 15 minutes.
- 2
Warm the syrup
Simmer the honey and water 3 minutes, stir in the orange-blossom water and keep warm.
- 3
Fry
Drop spoonfuls of batter into hot oil (170°C) and fry 2–3 minutes, turning, until deep golden and cooked through.
- 4
Soak and serve
Drain briefly, then dip the hot fritters in the warm syrup, lift out and scatter with sesame seeds.
Chef's tips
- Keep the oil at a steady medium heat — too hot and they brown before the middle cooks.
- Dip while both fritters and syrup are hot so the syrup soaks in rather than sitting on top.
Frequently asked questions
Can I make the batter ahead?
It is best fried fresh, but you can rest the batter up to an hour; give it a stir before frying.
How do I stop them being greasy?
Maintain the oil temperature and drain on a rack, not paper, so steam escapes and they stay crisp before dipping.