Instructions: Heat oil to 375F in heavy duty kettle or fryolator.

Beat yogurt until smooth and thinned. Stir in baking soda and enough flour so mixture can be dropped from a spoon.

Use two ( wet spoons with water ) spoons to scoop up dough and to scrape off from one into the oil ) Fry golden on each side ( it will take several minutes.) Drain on absorbent paper and then toss or coat with syrup. Use any recipe for a simple syrup ( such as boil 1/2 cup water and 1 cup sugar until syrupy. Remove from heat and add to taste 1/2 to 1 tsp of rosewater or orange water syrup.) This flavoring is available in many gourmet foods stores.

As with any fried foods; serve immediately.

Yield: variable, depending on size of dough dropped from spoon.

It is Middle Eastern in origin; the fritters often in coiled ( snail ) shapes, sticks or puffs. Some recipes do not use yogurt and others are just a mixture of flour and water. All are tossed in a honey or sweet syrup before serving.

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