Zlabia banana

Ingredients

For 6 servings

• •For banana zlabia paste
• •50 g 50 g White flour
• •40 cl 40 cl Water
• •5 cl 5 cl Oil
• •2 c. à soupe 2 tablespoons Honey
• •1 1 sachet(s) Vanilla sugar
• •1 1 pinch(s) Salt
• •1 1 dose(s) Safran
• •Oil for frying
• •For homemade honey syrup
• •2 kg 2 kg Sugar
• •1 l 1 l Water
• •1 1 Lemon(s)
• •1 c. à soupe 1 tbsp Honey
• •Crushed pistachio(s)

Method

1. 1.Preparation of syrup
2. 2.Pour the sugar into a thick saucepan and water with the litre of water. Add the washed and peeled lemon you have previously cut into slices.
3. 3.Cooking over low heat
4. 4.Cook gently over low heat for 30 minutes, until this syrup reduces by taking a nice honey colour.
5. 5.Addition of ingredients
6. 6.Then add the spoon of real honey and the glass of water.
7. 7.Cooking
8. 8.Climb the heat and further reduce the preparation to a small boil for 15 to 20 minutes. Mix regularly and especially lower the heat if necessary to prevent the "miel" from burning or attaching to the pan.
9. 9.Rest
10. 10.Reserve this honey syrup that is light when it is hot to soak the small banana zlabias. When it cools, it will thicken.
11. 11.Preparation of dough
12. 12.In a thick saucepan, pour water and oil, add salt and honey. Heat over low heat to mix well and dissolve all ingredients together.
13. 13.Addition of dry ingredients
14. 14.When the mixture is well homogeneous, place the pan out of the heat. Gradually add the rain flour, vanilla sugar and saffron while stirring with a wooden spoon.
15. 15.Final cooking
16. 16.Put the saucepan back on low heat to work energetically the preparation until a nice soft paste is obtained that detachs well from the walls of the saucepan.
17. 17.Dressing
18. 18.Fill a socket pocket with a large star-shaped tip with the still hot dough. On a plate, form regular 10 to 12 centimeters with the socket pocket.
19. 19.Pasta rest
20. 20.Let them rest for the time that the zlabia banana paste cools.
21. 21.Quick cooking
22. 22.Use an electric fryer or a frying oil bath. Dip the small dough boudins into the hot oil as you go, not more than 2 or 3 at the same time, turning them around so they can drows from all sides.
23. 23.Rest
24. 24.Remove them when they are golden and place them on absorbent paper before soaking them.
25. 25.Assembly
26. 26.Immediately in the light honey syrup you have prepared. If the syrup is too thick, warm it to liquefy it a little before coating each banana zablia.
27. 27.Finish
28. 28.You can sprinkle with some slices of peanuts or crushed pistachios.