Lent Fritters, the Lenten recipe for a perfect table
The Lent period is linked to the Christian calendar: 40 days beginning on Ash Wednesday and ending on Maundy Thursday; this year from 22 February to 6 April. According to religious liturgy, this is a period of symbolic penance, reflection, and in the past, a period of abstinence as well. Although this custom has been relaxed, the tradition of eating Lent fritters has remained, to sweeten our desserts during these days.
A much-appreciated treat, they are also known as ‘air fritters’ because of their soft dough that would suggest they are empty inside. Did you know that in the past they were only available in bakeries on Wednesdays and Fridays? Fortunately, this is no longer the case, and you'll find the highest quality Lent Fritters in our sales outlet and at River Centre Comercial, at an irresistible price.
Although their origin can be traced back to the Greeks and Romans, it was thanks to the Arabs and during the Al-Andalus period that a sweet touch was added with honey. Thus, to speak of fritters is to speak of a bakery product that has stood the test of time.
Using the original recipe as a base, let your imagination do the rest: fill them with custard, with cream, coat them in chocolate... whatever your tastes or preferences! And so, if you'd like to prepare some mouth-watering fritters during these weeks, here is a fool-proof recipe:
Ingredients (for 6 people):
- - 150 g milk
- - 30 g butter
- - 15 g sugar
- - 3 grams aniseed
- - 15 g sweet wine (Muscatel type)
- - 1 lemon zest
- - 80 g wheat flour
- - 1 egg
- - Salt to taste
- - Sunflower oil for frying
Time: 40 minutes
- 1. Place the milk, butter, sugar, aniseed, sweet wine, lemon zest and a pinch of salt in a small saucepan. Bring to a boil and remove from the heat.
- 2. Add the wheat flour and mix vigorously.
- 3. Leave the dough to cool well, add the egg and mix well until all the ingredients are smoothly integrated. You can speed the process by placing the dough in a large bowl and putting it in the freezer for a few minutes.
- 4. Once the mixture is ready, use a spoon to form small balls of dough and fry the fritters in very hot oil. The oil should absolutely be at the right temperature so that the fritters do not burn on the outside and stay raw on the inside, or vice versa.
- 5. Once fried, pat the fritters dry with kitchen paper and sprinkle them with aniseed to evaporate the alcohol.
- 6. Finally, coat with sugar.