Tulumba (Turkish Fried Choux Fritters in Lemon Syrup)

Lemon syrup

• 300 g Caster sugar
• 1 medium Lemon, unwaxed if possible
• 1 tsp Vanilla extract

Tulumba dough and frying

• 60 g Unsalted butter
• 1 tsp Fine sea salt
• 140 g Plain flour
• 3 Egg, room temperature
• 900 ml Sunflower oil

1. Make the syrup first so it can cool: put the caster sugar in a saucepan with 250 ml water. Use a vegetable peeler to take 2 to 3 wide strips of lemon peel, then squeeze in 2 tbsp lemon juice and add the peel. Bring to the boil, simmer for 8 minutes until slightly thickened, then stir in the vanilla extract and leave to cool to room temperature.
2. Make the dough: put the unsalted butter, fine sea salt and 250 ml water in a saucepan and bring to the boil. Tip in the plain flour all at once and beat vigorously over a low heat for 2 to 3 minutes until the dough forms a smooth ball and a thin film forms on the base of the pan. Scrape into a mixing bowl and leave for 5 minutes so it is warm, not hot.
3. Beat in the eggs one at a time, mixing well after each addition until fully absorbed. The dough should be smooth, glossy and thick enough to hold ridges when piped; if it feels stiff, keep beating for 1 minute to loosen slightly. Spoon into a piping bag fitted with a large star nozzle.
4. Heat the sunflower oil in a large pot to 170°C (340°F). Pipe 5 to 7 cm lengths of dough directly into the oil, snipping each piece cleanly, and fry in batches so the temperature stays steady. Fry for 6 to 8 minutes, turning occasionally, until deep golden and crisp.
5. Lift the fritters out with a slotted spoon and drain briefly, then immediately plunge them into the cooled syrup. Leave them to soak for 3 to 4 minutes, turning once, until glossy and slightly heavier. Transfer to a plate and leave for 5 minutes so the syrup absorbs before serving.

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