November 30, 2014

Honey Balls With Crushed Pistachios

Recipe: Sasha Seymour

It’s best to fry the dough in 2″ to 2 1⁄2″ of oil. This recipe calls for 3 cups of oil, but you may need more or less, depending on the size of your pot.



  • 1 cup warm water
  • 1⁄2 cup beer
  • 1 package(2 1⁄4 tsp) quick-acting yeast
  • 1 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1⁄2 cup corn starch
  • 1 tsp seasalt
  • 3 cups vegetable oil, for frying

Honey Syrup

  • 1⁄3 cup honey
  • 1 cup granulated sugar
  • 1⁄2 cup water
  • 1⁄2 cup crushed pistachios, forserving


Yield: Makes 24

  1. To make dough, in large bowl combine water, beer, yeast and sugar. Let sit until yeast is frothy, 5 minutes.
  2. Meanwhile, in medium bowl, combine flour, cornstarch and salt and stir to combine. Add flour mix to yeast mix; stir well with wooden spoon, 20 seconds. Cover with tea towel and let sit at room temperature until bubbly, 45 minutes.
  3. To make syrup, combine honey, sugar and water in medium saucepan over high heat. Bring to boil to dissolve sugar, then remove from heat and let cool.
  4. Heat oil in medium pot over medium heat until handle tip of wooden spoon bubbles when immersed. Reduce heat to medium-low. Scoop 1 tsp dough at a time and carefully push into hot oil with second spoon.
  5. Fry balls until golden on one side, 3 minutes. Flip and fry the other side.
  6. Remove balls to cooled syrup. Let soak in syrup for a few minutes, flipping once. Remove to unlined baking tray. To serve, drizzle with remaining syrup and sprinkle with pistachios.

Donna Griffith


House & Home November 2013