Bambalouni au Gingembre

Bambalouni are airy Tunisian ring fritters, famously sold warm along the coast and in bustling medinas. This version leans into a subtle spice twist—au Gingembre—bringing a gentle warmth that plays beautifully with the fritter’s light interior and crisp exterior. You’ll make a simple yeasted dough, let it rise, shape rustic rings, and fry them until golden. A final toss in a fragrant blend of sugar and ginger seals the deal.

Ingredients

• 3 cups flour
• 2 tbsp sugar (plus extra for coating)
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm water
• 1 1/2 tsp ground ginger (plus more to taste for coating)
• Neutral frying oil (enough for deep frying)

Preparation

Make the dough

1. Bloom the yeast: In a mixing bowl, combine 2 tbsp sugar with the active dry yeast, then pour in warm water and stir. Let it stand until lightly foamy, about 10 minutes.
2. Combine dry ingredients: In a separate bowl, whisk the flour with the salt and ground ginger until evenly mixed.
3. Form the batter-like dough: Add the foamy yeast mixture to the bowl of flour, salt, and ginger. Stir with a wooden spoon until you have a soft, sticky dough. If needed, add a splash more warm water to achieve a thick yet pliable consistency.
4. First rise: Cover the bowl and let the dough rise at room temperature until doubled, about 60 minutes.

Fry and coat

1. Heat the frying medium: Pour neutral oil into a deep, heavy pot (enough for the rings to float). Heat over medium to medium-high until a small pinch of dough bubbles energetically on contact.
2. Prepare the coating: In a shallow dish, stir together additional sugar and a pinch of ground ginger to taste.
3. Shape the rings: Moisten your hands with a little water to handle the sticky dough. Pinch off a small ball, gently stretch it, and poke a hole in the center to create a ring.
4. Fry the bambalouni: Slip a ring into the hot oil. Fry until puffed and golden, about 2 minutes per side, adjusting heat as needed for even browning. Fry in batches to avoid crowding.
5. Drain and coat: Transfer the rings to a rack or paper to drain briefly, then toss immediately in the sugar and ginger mixture so the coating adheres.

Serving and enjoying

Serve bambalouni hot, their crisp exterior giving way to a tender crumb scented with ginger. Enjoy on their own or with mint tea or coffee. For added aroma, dust a touch more ginger over the freshly coated rings right before serving, or sprinkle a pinch of fine salt to highlight the sweetness of the sugar crust.

Tips and variations

• Control sweetness: Start with a light roll in sugar, taste, and add more as desired. You can also blend warm spices into the coating alongside the ginger.
• Texture check: The dough should be sticky but workable with damp hands. If it seems stiff, mix in a spoonful of warm water. If it’s too loose, dust in a touch more flour and mix until cohesive.
• Heat management: Keep the oil hot enough to puff the dough quickly without burning. Work in small batches.
• Flavor boost: Bloom the ground ginger directly in the warm water for a minute before adding the yeast to encourage aromatic release.

FAQ

Can I use instant yeast?

Yes. Substitute the same amount of instant yeast and mix it directly with the flour, salt, and ginger before adding warm water.

Can I bake these instead of frying?

Bambalouni get their hallmark texture from frying in hot oil. Baking won’t puff or crisp them in the same way.

How strong is the ginger flavor?

The ground ginger in the dough is subtle; the final coating can be adjusted to taste by adding more or less ginger to the sugar.