Ingredients Jump to Instructions ↓

  1. 1 pound all purpose flour

  2. 1 teaspoon baking powder

  3. 1 tablespoon butter

  4. 1 tablespoon lard

  5. 1 teaspoon salt

  6. 4 medium eggs, lightly beaten

  7. 1/4 cup sherry

  8. 2 cups vegetable oil

  9. 1 pound piloncillo or brown sugar

  10. 3 cups water

  11. 1 tablespoon orange peel strips or anise seed

Instructions Jump to Ingredients ↑

  1. : To make the fritters, sift the flour with the baking powder and salt onto a clean surface. Make a well in the center and add the butter. Add salt and eggs, incorporating them gradually with your fingers. Knead for a few minutes. Add the sherry and continue kneading until the dough is smooth and soft, approximately 3 minutes. Cover the dough with a damp cloth and let rest for 30 minutes. Divide the dough into 36 balls, each about the size of a small egg. Using a rolling pin on a floured surface, flatten each ball to a 7″ disk, or as thin as you can. Heat the oil in a large frying pan and fry the fritters, one at a time. As each fries, press it down with a metal spatula to eliminate the bubbles that form on the surface. Cook for 30 seconds on each side until golden but not browned and drain them on paper towels to remove the excess oil. For the syrup, put the piloncillo, water and orange peel in a small saucepan and heat until the piloncillo has melted completely. Serve the fritters with the syrup at room temperature.


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