A Spanish easy fritters recipe
We’ve been more than 15 days in confinement now in Spain due to coronavirus, and one thing I’ve been doing more than during “normal life” is cooking. And that gave me the idea for today’s post. Unplug with me, hands on! And then treat yourself to a delicious Spanish dessert.
Bunyols or bunuelos de viento are a traditional recipe for Lent. In order to prepare for Easter, Lent is a time where you were expected to fast or at least restrict rich foods: hence the rule of not eating meat on Thursdays or… eliminating rich desserts.
However… for every law there’s a loophole, right? Bunyols recipe is very simple and made with products that anyone has at home – what means you aren’t really breaking any rules if you eat them, are you? Lol.
Here is your bunyols recipe:
Prepare the ingredients
- 1/2 cup of milk (125gr)
- 1/2 cup of water (125gr)
- 1/2 cup of butter (125gr)
- 1 1/4 cup of all-purpose flour
- 3 eggs
- sugar (enough for coating, plus a dash for the batter)
- olive oil (enough for deep frying)
Make the batter
Heat in a saucepan the milk, the water and the butter, with a dash or salt and a dash or sugar. For a richer batter, you can instead use a cup of milk and skip the water (or for a lighter batter, skip the milk and use only water – one cup).
When it starts to boil, add the all-purpose flour and keep stirring for a couple of minutes more. You should get an oily thick batter.
Turn off the heat
Turn off the heat and add one egg. Stir until it incorporates well, then add one second egg. Stir again and add a third egg. It is very important to keep mixing in without stopping, otherwise the fritters might not fry well. Continue until the batter reminds you of thick mushed potatoes.
Prepare a frying pan with a lot of olive oil, and heat the oil to low heat (if the oil is too hot, they won’t swell). Fill a pastry bag with the batter, and with the help of a butter knife cut the batter as it comes out of the bag (one-inch pieces) into the oil. Alternatively use a spoon to scoop out batter and throw it to the oil. The fritters should double their size as they swell, so don’t put too many scoops in the pan or they’d stick to each other. Use a skimmer to make the fritters roll in the oil so they get evenly fried. When golden, scoop out the fritters and let them rest on a platter covered with towel paper to absorb the excess of oil.
When the fritters are still hot, cover the bottom of a deep dish with white sugar and add some fritters on it. Shake the dish so the fritters roll over and get coated with the sugar. Serve, either immediately or once they are cool.
Have fun making this easy fritters recipe! Good appetite!
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