Lenten and Easter fritters: traditional recipe
We continue with the typical cuisine of this time of year, this time it is the turn of a sweet as traditional as the lenten fritters and Easter that are added to other fritter recipes previously shared with you: wind fritters, Aguilas fritters and pumpkin fritters. A classic recipe where there are.
Lenten fritters differ from the rest in that the dough is flavored with white wine, zest of some citrus and aniseed grain or matalahúga. This combination of ingredients and flavors makes them magical and gives them the ability to make us travel through time. They taste of me from yesteryear and lead me to childhood, but I'm sure I'm not the only one who has it. Do you dare to try them and tell us?
IngredientsFor 6 people
- Milk 150 g
- Butter 30 g
- Sugar 15 g
- Grain anise (one teaspoon) 3 g
- Muscat type sweet wine 15 g
- Lemon zest 1
- Wheat flour 80 g
- Eggs size M 1
- Salt to taste
- Sunflower oil in abundance for frying
How to make Lenten fritters and EasterDifficulty: medium
- Total time 40 m
- Elaboration 20 m
- Cooking 20 m
In a small saucepan, pour the milk and add the butter, sugar, aniseed, sweet wine, lemon zest and a pinch of salt. Heat to a boil and remove from the heat. Add the wheat flour in one stroke and stir with energy until incorporated.
Let the dough cool down well before adding the egg and stir well until integrated. If we are in a hurry, we can speed up the process by spreading the dough in a large bowl and putting it in the freezer for a few minutes. Once the mixture is ready, we transfer it to a pastry bag, heat plenty of oil in a frying pan and fry small balls in batches of about 10 maximum.
It is important that the oil is at the right temperature so that the fritters do not burn on the outside and are raw on the inside or vice versa. For this, it is best to do a test before launching to fry like crazy. Once fried, let them drain on sulfurized paper and coat them in sugar or sugar and cinnamon before serving.