Can I make the batter ahead of time?
It's best to make the batter just before frying for the crispiest results, as the baking powder will lose its potency over time.
BREAKFAST
Iraqi Kahi (Cream Fritters) with Date Syrup and Pistachios
Experience a taste of Iraqi breakfast with these delightful Kahi, crispy cream fritters, drizzled with rich date syrup and sprinkled with crunchy pistachios. This recipe offers a unique and satisfying sweet treat to start your day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
In a separate bowl, combine the heavy cream, milk, and sugar. Whisk until the sugar is dissolved.
03
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are fine.
04
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. Use a candy thermometer to ensure accuracy.
05
Carefully drop spoonfuls of the batter into the hot oil, frying 3-4 fritters at a time. Fry for 2-3 minutes per side, or until golden brown and puffed.
06
Remove the kahi from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
07
Arrange the warm kahi on a serving platter. Drizzle generously with date syrup and sprinkle with chopped pistachios.
08
Serve immediately and enjoy the warm, crispy fritters.
About This Recipe
Experience a taste of Iraqi breakfast with these delightful Kahi, crispy cream fritters, drizzled with rich date syrup and sprinkled with crunchy pistachios. This recipe offers a unique and satisfying sweet treat to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy kahi, ensure your heavy cream and milk are at room temperature before mixing. Do not overcrowd the pan when frying, as this can lower the oil temperature and result in greasy fritters.
Easy Substitutions
You can substitute honey or maple syrup for date syrup. Almonds or walnuts can be used instead of pistachios for the topping. For a dairy-free version, use full-fat coconut milk and a plant-based cream alternative, though the texture may vary slightly.
Storage & Reheating
Kahi are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat gently in a toaster oven or air fryer to restore some crispness.
Serving Suggestions
Serve Iraqi Kahi with a side of strong black tea or Arabic coffee. They also pair wonderfully with fresh fruit like sliced bananas or berries. For a more decadent treat, add a dollop of clotted cream or labneh on the side.
Common Mistakes
Overmixing the batter: This develops gluten, leading to tough fritters. Mix until just combined. Oil not hot enough: Results in greasy, dense kahi. Ensure the oil is at the correct temperature (350°F/175°C). Overcrowding the pan: Lowers oil temperature and makes fritters soggy. Fry in small batches. Not draining properly: Leads to oily fritters. Always drain on a wire rack lined with paper towels.
Frequently Asked Questions
What kind of date syrup should I use?
Use a good quality, thick date syrup (also known as date molasses or dibs) for the best flavor and consistency.
Can I bake these instead of frying?
Kahi are traditionally fried to achieve their characteristic crispy exterior and soft interior. Baking would result in a different texture, more akin to a scone or biscuit, and is not recommended for this recipe.
MORE TO KNOW
Achieving the perfect texture for Kahi relies heavily on the oil temperature. If the oil is too cool, the fritters will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside and remain raw inside. Using a thermometer is highly recommended for consistent results. The batter should be thick enough to hold its shape when dropped into the oil but still pourable. If it's too thin, add a tablespoon more flour; if too thick, add a teaspoon more milk.
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