Zengoula is a popular deep-fried Iraqi dessert, primarily for special occasions, holidays, and family gatherings. It's made by pouring a simple batter through a spouted pitcher or piping bag into hot oil, creating a spiral pattern. The batter is cooked until golden brown and crispy and then powdered with confectioners’ sugar.
Ingredients
Servings 5
- Oil for deep-frying
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs lightly beaten
- 1 cup 240 ml whole milk + two tablespoons if needed
- Confectioners' sugar for dusting
Nutritional Facts
Nutrition Facts
Zengoula- Iraqi Funnel Cakes
Amount per Serving
Calories
255
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
71
mg
24
%
Sodium
129
mg
6
%
Potassium
151
mg
4
%
Carbohydrates
46
g
15
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
9
g
18
%
Vitamin A
174
IU
3
%
Calcium
124
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Pour oil into the pot set over medium heat (you want oil to fill about 1/3 of the pot). Heat until the temperature reaches 375°F (191°C). Keep the thermometer in the pan to continually monitor. Prepare the batter as the oil is heating.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl, whisk the eggs and milk.
- Pour the wet ingredients into the dry ingredients and whisk until no lumps remain. The batter should have a smooth, pourable, and slightly thick consistency. If the batter is too thick to create the delicate, crispy, and spiral texture of the pastries, add 1-2 tablespoons of milk.
- Place a wire rack over a baking sheet lined with paper towels. This is where the Zengoula can cool after frying without becoming soggy.
- Fill the piping bag with the batter and cut off the tip to make a small opening.
- Squeeze the bag gently to release the batter into the hot oil. Move the bag in a circular pattern to create the classic spiral design. Don't overcrowd the pot; cook two to three pastries at a time, depending on the size of your pot.
- Fry until golden brown, about 1-2 minutes on each side. Carefully remove with a slotted spoon and place onto the wire rack. Repeat with the remaining batter.
- Serve the Zengoula while they’re still a little warm. Generously dust with confectioners’ sugar.
Equipment
- A deep-frying thermometer
- Disposable piping bag or a large plastic zipped-top bag
