Serving Size
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1
Heat oil in a large pot. Add vermicelli with saffron, cardamom and half the sugar, stirring until golden.
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2
Cover with boiling water and leave to cook over medium heat for about 8 minutes. Add remaining sugar and stir well to combine. Leave to cool for 5 minutes.
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3
In medium bowl, whisk eggs with salt. Then, add cooked vermicelli and flour and stir.
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4
In a non-stick pan over medium heat, melt butter and add ⅓ cup of egg mixture. Cook for 2-3 minutes or until the edges are set. Use a spatula to flip the fritter and cook on the other side for another 1-2 minutes.
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5
Serve drizzled with syrup and sprinkled with nuts.
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Desserts
Balaleet, Fritters, pasta, Vermicelli
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