Crunchy fritters with spiced sugar

Method

1. Combine the icing sugar, pistachios and cardamom well and store in an airtight jar until ready to use.
2. To make the batter, sift the flour into a bowl. Sprinkle on the yeast, then whisk in the warm water and yoghurt to form a batter. Stir in the saffron liquid and salt, then cover and leave to stand for at least 2 hours or up to 12 hours.
3. Pour vegetable oil into a small, deep, heavy-based saucepan to a depth of 5 cm. Heat the oil to 190°C. If you don’t have a candy thermometer, the oil will have reached temperature when it is shimmering, and when a blob of batter sizzles up to the surface in a few seconds.
4. Pour the batter into a piping bag fitted with a narrow nozzle, or into a plastic squeezy bottle. Pipe the batter into the oil, working from the centre outwards in a spiral. Use the size of the saucepan as the template for your fritter size. Don’t worry if you do not make a perfect spiral, as a free-form, lacy effect is just as pretty. Cook for 1–2 minutes, moving the fritter in the hot oil with a slotted spoon so it colours evenly. Once the batter has set, turn it over in the oil to colour. Lift the fritter out of the oil with a slotted spoon and drain on paper towel for a moment. Repeat with the remaining batter. Dust the spiced sugar over the fritters and enjoy with a cup of strong coffee or tea.