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PestiÑos Andaluces (Andalusian Crullers)

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“Frying time is a guess, depending on how many you fry at a time. Source: The Spanish Cookbook by Barbara Norman, Published by Bantam Books, Inc., 1966, P 166”
3 dozen

Ingredients Nutrition


  2. Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
  3. Stir in flour until dough is stiff(up to 4 cups of flour).
  4. Let dough rest 1 hour in a cool place.
  5. Divide dough into four parts and roll out very thin on a lightly floured surface.
  6. Cut it into rectangles about 3 by 2-inches.
  7. Heat frying oil to the verge of smoking.
  8. Roll up the rectangles and fry them, a few at a time, in the hot oil.
  9. Drain on a rack or brown paper.
  10. SYRUP:
  11. Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
  12. When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
  13. Dip the fried crullers in the hot liquid and drain them on a rack.
  14. Sprinkle with sugar while still warm.
  15. Let them cool before serving.

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