This is the first time that I prepare this recipe for wind fritters, but I assure you that it will not be the last because we all liked them very much. Fried doughs are not my thing, I hardly ever prepare them, since I don’t usually prepare or croquettes, but I think that at this stage I will end up getting the taste.

These fritters are empty inside, because traditional Ibiza fritters are made with potatoes or sweet potatoes and have dough inside. But, as I answered, there is a reason for the wind, right? The truth is that the crispy fried dough of this wind fritters recipe is delicious, I think from now on I will not only prepare them at this time of year.

Ingredients

For 40 units

  • Pastry flour170 g
  • Chemical yeast3 g
  • Water250 g
  • Butter50 g
  • Salt
  • Sugar (one teaspoon)5 g
  • Eggs4
  • Olive or sunflower oil (for frying)
  • Sugar to coat

How to make wind fritters

Difficulty: medium

  • Total time 40 m
  • Preparation 20 m
  • Cooking 20 m
  • Rest 30 m

We start by weighing the flour and yeast, then we sift them. In a saucepan, we put the water, butter, pinch of salt and teaspoon of sugar. We put it on the fire until it boils. Suddenly add the flour, lower the heat and stir until obtaining a dough that detaches from the walls.

We remove from the fire and let it warm. Out of the fire, we are adding the eggs one by one, beating with electric rods after adding each one and not adding the next one until the previous one is not well dissolved in the dough. We will obtain a smooth and homogeneous mass. Let the dough rest for half an hour.

We heat oil in a frying pan and with two teaspoons of coffee (as small as possible because the dough grows a lot when it is fried) we form little balls that we will fry until they are well browned. As the fritters are made, we will be depositing them on a plate covered with kitchen paper, so that they absorb the excess oil. We coat them in sugar and serve them immediately.

Frying fritters is the most “delicate” part of this recipe if we want them to be rounded. My trick is to smear the spoons with oil, so the dough does not stick. For this I have a glass with oil in which I am submerging the teaspoons before making each fritter, it is a little laborious but this way they are perfect.

With what to accompany the wind fritters

To taste this recipe for wind fritters as best as possible it is almost essential to consume them just after frying them, when they are still hot. You can have the dough ready and pour the portions in the oil for a little while before serving them. They are delicious both alone and sprinkled with sugar or filled with cream, cream or chocolate.

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Roger Walker

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