Iranian zoolbia — light-as-air, delicate spiral fritters — are known as jalebi in India, and in parts of the Middle East as mushabek. Traditionally they are dropped straight from the hot oil into a sugar syrup, and become sticky and translucent. We prefer to dust them with a spiced sugar, as this way they retain their crispness and are less tooth-achingly sweet.
Some batter recipes call for bicarbonate of soda as a leavening agent but we prefer the texture and flavour yeast provides. This batter holds up really well, and if you leave it to stand overnight, the flavours develop beautifully. Serve the fritters as a sweet treat or with fried bananas and maple syrup for breakfast.