Zlabia

Zlabia (intricate honey-soaked fritters, especially during Ramadhan)

Zlabia (also called zouzbia or zalabia) are beloved honey-soaked fritters in Algeria and across the Maghreb during Ramadan and festive occasions. Each zlabia is an intricate spiral of batter, fried to a deep golden crisp and immediately plunged into warm honey scented with orange blossom water. The exterior is lacy and crunchy, while the interior remains light and tender. With every bite you get a burst of sticky sweetness and a whisper of citrus blossom. These treats are often eaten after breaking the fast (iftar), accompanied by nuts and dried fruits, though they are delicious any time you crave something sweet and festive.

The secret to great zlabia is in the batter. It’s a simple mix of flour, water, a pinch of yeast, and often a touch of food coloring (traditionally saffron or turmeric) for a deep golden hue. Critically, the batter must ferment for at least a day; this develops flavor and ensures the right airy texture. To fry zlabia, the soupy batter is funneled into hot oil in a circular, spiral pattern (traditionally via a special squeeze bottle or cone). The cooking method yields the characteristic web-like shape. Immediately after frying, each spiral is dunked into a honey syrup, which glazes and sweetens it.

Making zlabia takes patience: you need to let the batter rise well, shape your spirals carefully, and fry them at the right temperature. But the payoff is tremendous – perfectly crispy fritters dripping with aromatic syrup. They must be eaten soon after making, for maximum crunch. Share these treats with family and friends alongside dates or nuts for a truly festive dessert experience.

Zlabia (Algerian Honey Spiral Fritters)
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Zlabia (Algerian Honey Spiral Fritters)

Recipe by Travel S HelperCourse: Dessert, SnacksCuisine: Algerian, MaghrebDifficulty: Moderate
Servings

12

fritters
Prep time

24

hours
Cooking time

10

minutes
Calories

180

kcal

This Algerian zlabia recipe produces about 10–12 spirals. The batter is made by mixing flour, lukewarm water, a pinch of salt and yeast, and optionally a little orange coloring or turmeric. Cover and leave it to ferment for 24 hours (or up to 3 days) to develop flavor. When ready, heat oil in a pan and pour the batter in a spiral pattern to form each zlabia, frying until golden. Meanwhile, make a thin syrup by mixing honey (or sugar syrup), water and orange blossom water. After frying, quickly dunk each zlabia in the warm syrup and drain. The result is a sticky, honeyed spiral that is crispy on the outside and soft inside. Serve warm or at room temp; these are best enjoyed within a few hours while crisp.

Ingredients

  • All-Purpose Flour: 2 cups (250 g) – the base of the batter. (A bit of semolina can be added for texture, but not essential.)

  • Water: 2 cups (250 ml) lukewarm – to make a pourable batter. (Half can be carbonated water or milk for extra fluffiness.)

  • Salt: ½ teaspoon – just a hint to balance flavor.

  • Instant Dry Yeast: 4 g (about 1 teaspoon) – helps the batter ferment and become airy. (Use 10 g fresh yeast dissolved in water if available.)

  • Food Coloring or Turmeric: a pinch (optional) – for traditional golden color. (Algerians often used saffron or food coloring; turmeric is a natural option.)

  • Orange Blossom Water: 1 tablespoon – for the syrup and/or batter (adds fragrance).

  • Vegetable Oil: for frying (sunflower or peanut oil) – enough for deep frying but in a skillet depth of 1–2 inches.

  • Honey: 1 kg (about 3–4 cups) – for soaking the fried zlabia. (Alternatively, prepare a sugar syrup: 2 cups sugar, 1 cup water boiled together until syrupy, then flavored.)

Directions

  • Make Batter: In a bowl, mix flour, salt, and yeast. Gradually whisk in lukewarm water until you have a thick pancake-like batter (smooth with no lumps). Stir in a pinch of turmeric or coloring if using. Cover and let the batter rise at room temperature for at least 24 hours (up to 3 days) – it will become bubbly and more liquid. Stir once or twice during fermentation. (Time: 5 min + ferment)

  • Prepare Syrup: In a saucepan, combine honey and a few tablespoons water (just to thin it slightly). Warm gently; if using sugar, dissolve sugar in water then boil into syrup. Remove from heat and stir in 1 Tbsp orange blossom water. Keep the syrup warm but not boiling. (Time: 5 min)

  • Heat Oil: Pour enough oil into a heavy skillet or pot (to about 1–2 inches deep). Heat to medium-high (around 350°F / 175°C). Test by dropping a small spoonful of batter – it should sizzle and puff gently.

  • Form Zlabia Spirals: Transfer the risen batter to a squeeze bottle (or use a funnel/cloth cone). Hold the bottle close to the oil surface and, starting from the center, squeeze out the batter in a spiral motion moving outward, then back in, to create a double circle or swirl. You can make small (10–12 cm) or larger spirals. (Time: 30 sec each)

  • Fry: Let the spiral cook untouched until the edges are dry (about 1–2 minutes), then carefully flip (you may need a spatula or tongs) to cook the other side until golden (another 1–2 minutes). The inside should be puffed and the outside crisp. Fry a few at a time without crowding. (Time: 2–4 min each)

  • Drain: Remove with a slotted spatula or tongs and briefly drain on paper towels. Work quickly while still hot.

  • Soak in Syrup: Immediately dunk each hot zlabia into the warm honey syrup for about 5–10 seconds, turning to coat. Lift and let excess honey drip back into the pan. Place on a cooling rack or plate. (The zlabia will crisp up as they cool.)

  • Serve: Continue with remaining batter. Zlabia are best served warm or within a few hours. They remain crisp for a short time; store in an airtight container once cooled.

Equipment Needed

  • Mixing bowl
  • Whisk
  • Squeeze bottle or funnel/carabiner
  • Skillet or deep fryer
  • Slotted spatula
  • Saucepan
  • Cooling rack

Tips & Variations

  • Serving Suggestions: Serve zlabia as part of an Iftar spread, alongside dates, nuts and mint tea. To serve elegantly, arrange one or two zlabia on a plate with a sprinkling of chopped almonds or an extra drizzle of honey. Each spiral can be cut into pieces if preferred.
  • Storage & Freshness: Zlabia are at their crispiest when freshly fried. They remain crisp for 1–2 days in a sealed container. After that, they will soften. There is no reheating needed – enjoy them at room temperature.
  • Variations & Substitutions:
  • Semolina Zlabia: For a Tunisia-style zlabia, replace up to 50% of the flour with fine semolina. The batter is thicker and the fritters denser.
  • Flavoring: Mix a bit of lemon zest into the batter, or add a pinch of saffron threads to the syrup.
  • No Yeast: Omit yeast and add 1 teaspoon baking powder to the batter right before frying. The texture will be slightly different (less fermented flavor).
  • Shortening Substitute: In a pinch, melted butter or ghee can be used instead of oil for frying (for a more buttery flavor).
  • Chef’s Tips:
  • Batter Consistency: The batter should be loose enough to flow from a bottle but not runny like water. If too thick after fermentation, whisk in a bit more water. If too thin, add a spoonful of flour.
  • Oil Temperature: Keep the oil just at medium heat. If oil is too hot, the outside will burn before the inside cooks. If too cool, the fritters will absorb oil and become greasy. Adjust the burner as needed.
  • Pouring Technique: Practice the spiral motion with a little batter first. It might take a few tries to get a nice shape. Once you have a nice spiral in the oil, allow it to set for a minute before attempting to flip.
  • Optional Add-Ons: Shopping List: Instant yeast, honey, orange blossom water, food coloring (optional). Make-Ahead Tip: The fermented batter can be stored in the fridge for up to 3 days. Rest at room temp for an hour before frying.

Nutrition Facts (per fritter)

Calories

Carbs

Fat

Protein

Allergens

180 kcal

30 g

5 g

2 g

Contains: Gluten (wheat)

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