Zalabia and Sfenj

1
Dissolve the yeast in the lukewarm water with a tablespoon of the flour and wait 5 minutes.
2
Add the rest of the flour and the salt and mix into a smooth batter.
3
Cover and Let rise 1 hour.
⚙ ProofingPlastic wraporKitchen towel
4
Heat the oil to 175°C (345°F) and pour the batter into it in a circular motion, making rings.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5
Fry 2–3 minutes, until the dough browns, and drain.
Stove
6
Dip immediately in the cold syrup for 30 seconds and serve.
💡Hot zalabia in cold syrup: the temperature difference keeps it crisp outside, and it soaks up syrup without going soft.

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying · Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

🧻 Consumables: Kitchen towel or Plastic wrap

Helps, not needed: Candy/oil thermometer

By the steps, as the recipe is built now: another version or addition can change the list.

Possible additions: Sugar in the batter · salt · Honey · Cinnamon · Powdered sugar · Sesame · Pistachios · Olive oil in the dough · Rose water in the honey · Kneading time (minutes) (5) · Second rise of the rings (time) (20 minutes) · Sugar for coating · Walnuts · Serving (with honey) · Vanilla in the batter · Oil in the dough · Baking soda in the batter · Lemon juice in the batter · Potato starch in the batter · Cardamom in the honey · Semolina in the batter · Thin rounds with a hole (diameter) (8 cm) · Sesame oil on top · Baking powder · Strips from rolled-out dough (thickness) (3 mm) · Water in the honey syrup · Soaking in the honey syrup (time) (5 minutes) · Egg in the batter · Milk in the batter · Melted butter in the batter · Ground sesame in the dough · Anise in the dough · Cinnamon in the dough · Rose water in the dough · Orange blossom water in the dough · Flowers from rolled-out dough (rectangle size) (8 x4 cm) · Eshel (cultured milk) in the batter · Brandy in the batter · Milk powder in the dough · Hand-shaped balls (size) (the size of a walnut) · Lemon zest in the batter
Proofing the yeast (minutes): 10
Time in the syrup: for 30 seconds
Hands for shaping: With wet hands
Piping shape: spirals