82min 4 ppl
Tulumba (Turkish Syrup-Soaked Fritters)
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
723 kcalper person
Protein 7g
Carbs 99g
Fats 33g
About this dish
Tulumba are Turkey's answer to the choux fritter: a piped, ridged dough fried until deeply crisp, then dropped straight into cold syrup so the shell stays crunchy while the inside soaks through. This version leaves out the egg a bakery dough would use, so it stays entirely plant-based.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon juicefor the syrup1 tbsp
Dried Goods
- Caster sugarfor the syrup300 g
- Waterfor the syrup250 ml
- Warm waterfor the dough250 ml
- Fine semolina150 g
- Plain flour100 g
- Baking powder1.5 tsp
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oilfor the dough60 ml
- Vegetable Oilfor deep-frying1000 ml
Utensils
- Saucepan
- Large saucepan
- Sugar thermometer
- Slotted spoon
Method
1
Make the syrup first so it has time to cool: bring the caster sugar, the syrup water and the lemon juice to the boil in a saucepan, then simmer for 8 minutes until slightly syrupy.
Approx. 8 minutes
2
Take the syrup off the heat and set aside to cool completely to room temperature before the fritters are fried.
Approx. 2 minutes
3
Bring the warm water and the dough oil to the boil in a saucepan.
Approx. 4 minutes
4
Take the pan off the heat and beat in the semolina, flour, baking powder and salt all at once, beating vigorously until you have a smooth, soft dough that pulls away from the sides of the pan.
Approx. 6 minutes
5
Leave the dough to cool for 10 minutes, until just warm enough to handle.
Approx. 2 minutes
6
Heat the deep-frying oil in a large saucepan to 170°C.
Approx. 5 minutes
7
Pipe or roll the dough into 6cm ridged logs and lower carefully into the hot oil in batches.
Approx. 10 minutes
8
Fry in batches for about 6 minutes each, turning occasionally, until deep golden brown and crisp all over.
Approx. 20 minutes
9
Lift the fritters straight from the oil into the cooled syrup, making sure they are fully submerged, and leave to soak for 10 minutes before serving.
Approx. 3 minutes
