Recipe ingredients
- 1 pound all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon butter
- 1 tablespoon lard
- 1 teaspoon salt
- 4 medium eggs, lightly beaten
- 1/4 cup sherry
- 2 cups vegetable oil
- 1 pound piloncillo or brown sugar
- 3 cups water
- 1 tablespoon orange peel strips or anise seed
Recipe method
- 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.
Other mexican recipes:
Bunuelos recipe
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