Borrachuelos: Traditional Spanish Sweet Fritters

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) anise liqueur 1/4 cup (60ml) anise liqueur
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the flour, olive oil, granulated sugar, anise liqueur, ground cinnamon, and salt. Mix until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
3. 3.
   Divide the dough into small portions and roll each portion into a thin strip.
4. 4.
   Twist the strips into intricate shapes, such as knots or spirals.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Carefully place the twisted dough shapes into the hot oil and fry until golden brown on both sides.
7. 7.
   Remove the fritters from the oil using a slotted spoon and drain on a paper towel-lined plate.
8. 8.
   Dust the Borrachuelos generously with powdered sugar while they are still warm.
9. 9.
   Serve the Borrachuelos warm and enjoy!

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor in the Borrachuelos.
• Anise liqueur — If you prefer a non-alcoholic version, you can substitute the anise liqueur with anise extract or a few drops of anise oil.

Tips & Tricks

• Ensure the oil is at the right temperature before frying to achieve a crispy exterior and a properly cooked interior.
• Dust the Borrachuelos with powdered sugar while they are still warm to allow it to stick to the fritters.
• Serve the Borrachuelos immediately for the best texture and flavor.
• You can add a touch of lemon zest to the dough for a citrusy twist.
• If you don't have anise liqueur, you can substitute it with rum or brandy for a different flavor profile.

Serving advice

Serve the Borrachuelos warm as a delightful dessert or snack. They pair wonderfully with a cup of hot chocolate or a scoop of vanilla ice cream.

Presentation advice

Arrange the Borrachuelos on a platter and dust them generously with powdered sugar. You can also garnish with a sprig of fresh mint for a pop of color.