Preparation
Step 1
Heat oil in a large pot. Add vermicelli with saffron, cardamom and half the sugar, stirring until golden.
Step 2
Cover with boiling water and leave to cook over medium heat for about 8 minutes. Add remaining sugar and stir well to combine. Leave to cool for 5 minutes.
Step 3
In medium bowl, whisk eggs with salt. Then, add cooked vermicelli and flour and stir.
Step 4
In a non-stick pan over medium heat, melt butter and add ⅓ cup of egg mixture. Cook for 2-3 minutes or until the edges are set. Use a spatula to flip the fritter and cook on the other side for another 1-2 minutes.
Step 5
Serve drizzled with syrup and sprinkled with nuts.
