Ingredients
- 300 g all-purpose flour
- 7 g instant yeast
- 300 ml warm water
- 1 pinch salt
- 750 ml neutral oil for frying
- 180 ml Québec maple syrup
- 30 ml water
- 1 tsp lemon juice
- Ground cinnamon and chopped walnuts to finish
Method
- Mix flour, yeast, salt, and warm water into a sticky batter; cover and rise for 45 minutes.
- Simmer maple syrup, 30 ml water, and lemon juice for 2 minutes, then keep warm.
- Drop walnut-sized portions of batter into 175 °C oil and fry until puffed and golden.
- Drain well, dip or drizzle with the warm maple syrup, and finish with cinnamon and walnuts.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar with 120 ml water in the syrup
Conversion used: Replace the sugar syrup with 180 ml maple syrup, 30 ml water, and lemon juice; simmer only briefly because maple syrup is already concentrated; no oven adjustment applies.
Why Quebec maple syrup: The maple syrup clings to the crisp fritters and brings a mellow caramel flavour that suits cinnamon and walnuts. It is a natural regional variation rather than a change to the frying method.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →