Spanish choux fritters
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Flour 150 g
- Water 250 ml
- Egg 4 large eggs 240 g
- Lemon peel only 15 g
- Butter 50 g
- Baking powder 10 g
- Sugar 50 g
- Extra virgin olive oil for frying; estimated absorption 100 ml 1000 ml
- Salt 5 g
Method
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Mix the flour with the baking powder. Heat the water with the butter, lemon peel and salt; when it boils, remove the lemon.
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Add the flour and baking powder at once and stir until the dough leaves the pan. Cool for 5 minutes. Gradually beat in the egg, fully incorporating each addition.
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Heat the olive oil to 170°C and drop in small teaspoonfuls of dough. Fry only a few at a time until puffed and golden.
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Drain and roll the warm fritters in the sugar.
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