Courtesy Fatima Sydow Cooks
INGREDIENTS
5 Tablespoons Castor Sugar
2 Large eggs
5 Tablespoons oil
1 Tablespoon of vanilla essence
2 & 3/4 cups Cake flour (for a stiffer batter add an additional 1/4 cup of flour)
3 Teaspoon baking powder
300ml Buttermilk
Syrup
2 cups water
2 cups sugar
Desiccated coconut
Method
In a large bowl, beat the sugar and eggs until creamy. Add the oil and vanilla essence and whisk until fluffy. Sift in dry ingredients and add the buttermilk and mix until well combined. Don’t over mix. Cover the bowl of batter with cling wrap or a tea towel and allow to rest for 20 to 30 minutes. Once ready, use a tablespoon to scoop the batter and deep fry in a deep saucepan on medium heat. Fry until golden brown on each side. Remove with a slotted spoon and place on a paper towel.
In a separate pot, cook your water with sugar for 15 to 20 minutes to make a sugar syrup. Dunk the Bollas into the warm syrup just once and remove with a slotted spoon. Sprinkle with desiccated coconut and serve. Delicious and light. If your batter is too runny. Simply add 2-3 tbsp of flour.
Tip: Dip spoon in oil before scooping the batter into the oil for frying. This will aid the batter to slide off. Or spoon the batter and gently slide off the batter into the hot oil using another spoon.
