Crunchy on the outside but sweet, soft and moist inside, these simple-to-make, delicious sweet fritters (also know as luqaimat) are popular throughout the Middle East. Simply pipe the mixture straight into the hot oil and serve dipped in a sweet spiced syrup.

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• Boil the potato in water until completely soft. Remove and allow to cool slightly, then peel and mash well with a fork/ricer, to a very smooth, lump-free mash. Use some of the cooking water if necessary.
• Add to the remaining dough ingredients to a stand mixer with a paddle attachment and mix on medium for 7-8 minutes. Your dough will be very wet – it’s OK.
• Cover bowl with cling film. Allow to rest for an hour.
• While your dough is resting, make the syrup: place 200ml water, the sugar and flavouring(s) of your choice in a pan and allow the sugar to melt (wthout stirring) over a low/medium heat. Once the sugar has melted, bring to a boil and simmer for 5 minutes. Leave to cool then refrigerate.
• Mix the dough with a spoon to get rid of trapped bubbles.
• Warm up your oil in a deep pot. (For safety, the pan should be only half full.) You’ll know when your oil is ready if you drop a small amount of dough into it and it rises to the surface with gentle bubbles around it.
• Transfer your dough into a piping bag. Pipe small balls into the oil, pinching them off the bag with clean fingers. If you don’t want to use a piping bag, simply take small portions with a teaspoon and, using another teaspoon, slide the dough to drop into hot frying oil, forming small rounded shapes. Be careful to avoid splashing yourself with hot oil.
• Fry until golden on both sides (flip halfway through) – about 2 minutes on each side.
• Remove from oil using a slotted spoon, and dip in chilled syrup. You can scatter with coconut flakes or sprinkles if you like.