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’Awamaat
NOTE: The success or failure of this recipe depends solely on the temperature of your frying oil (use about two inches-worth of any vegetable or corn oil). For the right temperature, start on medium-high. You’ll know the oil is ready if when you drop dough into oil the dumpling immediately floats to the top and the oil begins bubbling. At that point, immediately reduce temperature to medium.
Batter Components:
- 1 cup boiled Russet potatoes
- 2 cups flour
- 1 cup lukewarm water
- a pinch salt
- 1 tsp. sugar
- 1 tsp. quick-acting yeast
*Place batter components in a food processor and process until the mixture becomes similar in consistency to pancake batter.
*Cover, and let rest in a warm dark place for at least one hour, or until the batter doubles in size.
Assembly Components
- 1 bowl of water
- 1 teaspoon
- 2 strainers
- 3 cups Karo Syrup, placed in a bowl
*Use the bowl of water to make sure hand and spoon are kept moist, so the batter doesn’t stick.
*Place a handful of batter in your palm. Make a fist, gently squeezing batter until it oozes out of the gap between your index finger and thumb. Scoop out a one inch ball with a teaspoon.
*Drop into the hot oil. Repeat until the entire surface of the oil is covered with balls of dough. Once the dumplings begin to brown (after they’ve been fried for about 30 seconds) start stirring consistently until golden in color. Remove from the oil and place in a strainer, allowing the oil to drain completely (about one minute). While still hot, drop dumplings into syrup for a couple of seconds and transfer into a second strainer to drain excess syrup. Arrange on a cake stand and enjoy!
Makes about 60 ’Awamaat balls.
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