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In a mixing bowl combine flour, sultanas, and vanilla.
Add pinch of salt to the tepid water and begin adding to the dry ingredients. Mixture should resemble a thick, wet batter.
Work this mixture with hands (and beat with hands) until sort of shiny and tiny bubbles begin to form.
Cover and rest for approx 45 minutes.
Heat oil in deep frying pan (a wooden spoon will start frying on the sides – bubbles will appear)
Begin frying shushi by picking up mixture with hands and stretching it into the hot oil. Turn and fry until golden.
Drain on absorbent towels.
When all finished arrange on a serving platter, sprinkling the sugar on the shushi in layers.
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