BUNUELOS DE VIENTO (LIGHT-AS-THE-WIND FRITTERS)
These airy fritters, traditionally available in pastry shops on holidays and during regional festivals, are served with a dusting of powdered sugar and should be eaten right away or within a few hours of preparation. If you like, you can serve them with a syrup that is listed below.
Provided by Vicki Butts (lazyme)
Categories Other Desserts
Time 25m
Number Of Ingredients 14
Steps:
- 1. In a saucepan, bring the water, milk, 5 tablespoons oil, salt, and lemon zest to a boil. Add the flour all at once, lower the heat, and stir vigorously with a wooden spoon until dough leaves the sides of the pan and forms a smooth ball. Cook, turning the dough frequently for 2 to 3 minutes. Remove from heat and cool slightly.
- 2. In a food processor, process dough 20 seconds. Add eggs and process 30 seconds.
- 3. Heat about 1 inch oil in a large skillet or electric fryer to 370 F.
- 4. Drop dough by teaspoons into hot oil. The dough should puff, forming fritters and becoming golden and hollow inside.
- 5. Using a slotted spoon remove fritters to paper towels to drain and cool. Dust with sugar.
- 6. Syrup (optional) In a saucepan, combine 1/2 cup water, 1/2 cup honey, 1 cup sugar, and 1 tablespoon lemon juice. Simmer over low heat for 15 minutes. Spoon the syrup over the fritters, then sprinkle them with cinnamon.
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