Bonbon miel de La Réunion

Background

These Reunionese street-side fritters are crisp outside, tender inside, and generously coated with fragrant honey. A touch of golden turmeric and a hint of vanilla perfume the batter, which is made from simple pantry staples—flour, sugar, a little baking powder, milk, melted butter, and a pinch of salt—before being fried in hot oil and bathed in warm honey brightened with lemon. Perfect with afternoon tea or as a festive treat, they capture the island’s love for spice, sunshine, and sweetness.

Ingredients

• 300 g flour
• 80 g sugar
• 1 tsp turmeric
• 1 tsp baking powder
• 180 ml milk
• 30 g melted butter
• 1 tsp vanilla
• Pinch of salt
• Neutral oil for frying
• 150 ml honey
• 1 tbsp juice from 1 lemon

Step-by-step preparation and cooking

1. Mix the dry ingredients: In a bowl, whisk flour, sugar, turmeric, baking powder, and salt until evenly combined.
2. Add the wet ingredients: Stir in milk, melted butter, and vanilla to form a smooth, thick batter. Let it rest for 15 minutes to relax the gluten and hydrate the flour.
3. Heat the frying medium: Pour enough oil into a deep pot to submerge small spoonfuls of batter. Heat over medium until the oil reaches about 170–180°C (a test drop of batter should sizzle and rise steadily).
4. Fry the fritters: Using two teaspoons, drop small mounds of batter into the hot oil. Fry, turning occasionally, until deep golden, about 3 to 4 minutes per batch. Transfer to a rack or paper to drain.
5. Warm the glaze: In a small pan, gently heat the honey with the lemon juice for 1 to 2 minutes—just enough to loosen the honey without boiling.
6. Coat and serve: Toss the warm fritters in the warm honey to coat evenly. Let excess drip for 2 minutes, then enjoy while still warm.

Tips and variations

• Color and aroma: Adjust turmeric to taste; a little goes a long way for color and warmth.
• Batter fix: If too thick, splash in more milk; if too thin, sift in a little more flour.
• Crispness: Fry in small batches so the oil temperature stays steady.
• Fragrant glaze: Infuse the warm honey with a strip of lemon zest or an extra drop of vanilla.
• Diet tweaks: Swap butter for neutral oil and use plant milk if desired.

Serving

Serve the fritters warm, glossy with honey, with tea or coffee. A light grate of lemon zest adds brightness, and a whisper of extra vanilla enhances the perfume.

Storage

Best on the day they’re made, but leftovers keep in an airtight container for a day. Rewarm briefly in a low oven and refresh with a spoon of warm honey. Keep away from moisture so the honey coating stays appealingly sticky.