These small, sweet fritters are very quick and easy to make – excellent with a cup of coffee.
Mandazi fritters with cardamom-infused honey
- 3 – 4 cardamom pods
- 125ml (½ cup) honey
- 240g (2 cups) cake flour
- 10ml (2 tsp) baking powder
- 5ml (1 tsp) ground cinnamon
- 100g (½ cup) sugar
- 1 egg, beaten
- 125ml (½ cup) milk
- 30g (2 tbsp) butter, melted
- oil, for deep-frying
- icing sugar, to dust
Start by making the cardamom-infused honey. Remove the cardamom seeds from their pods and gently crush using a pestle and mortar or the back of a large spoon. Add the crushed seeds to the honey and set aside. The longer the seeds and honey are allowed to steep, the stronger the cardamom infusion will be.
To make the fritters, sieve the flour, baking powder, ground cinnamon and sugar together into a mixing bowl.
Combine the beaten egg, milk and melted butter in a jug, and pour into the flour mixture, stirring continuously to avoid lumps. The dough should be soft but not sticky. If the mixture is too sticky, add a little more flour.
Use a rolling pin to roll the dough out on a lightly floured work surface until it is about 1cm thick.
Cut small golf ball-sized rounds from the dough, either pinching bits of dough with your hands or using a round cookie cutter.
Heat enough oil in a heavy-based saucepan or a deep fryer to comfortably fry a few dough balls at a time. When the oil is hot, fry the dough balls in batches until golden brown. Remove with a slotted spoon and drain on paper towel.
When done, place a small quantity of icing sugar in a bag, toss in the mandazi and shake the bag gently to coat the fritters in sugar.
Mandazi are best served warm directly after cooking, doused with cardamom-infused honey.