Jeri (spirale frite sucrée)

Instructions

1. In a bowl, mix the flour, rice flour, yoghurt, salt and the saffron dissolved in a little lukewarm water.
2. Gradually add the lukewarm water and whisk until smooth, slightly more fluid than pancake batter. Cover and let rest for 1 hour.
3. For the syrup, heat the sugar with the water, cardamom and lemon juice over medium heat until slightly thick, about 8 minutes. Keep it warm.
4. Heat the oil to 170 °C in a deep saucepan. Pour the batter into a paper cone or a fine-tipped squeeze bottle.
5. Pipe a spiral into the hot oil, starting from the centre and working outwards, then fry 2 to 3 minutes per side until golden.
6. Drain the jeri on paper towel, then immediately dip it in the warm syrup for 1 minute. Serve warm, sprinkled with pistachios if you like.