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For the Sugar Syrup:
5  cups sugar    
2 1/4  cups water 
Juice of 1/2 lemon    
1  tablespoon rose or orange-blossom water
For the Batter:
4  cups all-purpose flour    
1/2  teaspoon salt    
1  (1/4 ounce) package instant dry yeast    
2 2/3  cups warm water 
Light vegetable oil, for frying, plus more for coating spoons 

1.   To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and
simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.
2.   To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating
vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.
3.   Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375*F. Dip two tablespoons in a
small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters.  

4.   Using a slotted spoon, remove fritters, and transfer to a paper towel–lined baking sheet to drain. Dip fritters in the
cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.  Serves 6.


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