MAKES ABOUT 2 1/2 DOZEN
INGREDIENTS
FOR THE SYRUP:
2 cups sugar
2 tsp. saffron
2 green cardamom pods, crushed
1 cinnamon stick
1 tbsp. fresh lemon juice
FOR THE FRITTERS:
2 cups flour
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup plain Greek yogurt
1 egg, lightly beaten
Canola oil, for frying
INSTRUCTIONS
1. Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
2. Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1/2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
3. Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1/2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.
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