After more than 20 years, posts here will now only be occasional ( |
| Buñuelos de manzana (Apple Fritters) |
Finding the origin of these fritters is not an easy task, since some think that it derives from the word "puñuelo" a kind of ball that the Romans kneaded with their fists, while others believe that the word comes from the French "beignet", but we know that most of the sweets have an Arab origin and almost certainly these fritters have that origin. A favorite dessert of the Moors in Granada at the time were the honey water fritters, this delicacy was fried in oil and later bathed in boiling honey. Recipes for buñuelos have been found in Spain since the 16th century, they had and still have a great gastronomic tradition in the country.
Ingredients:
3 red apples
2 eggs
the juice of a lemon
1 glass of olive oil
1 glass of milk
200 grams of flour
70 grams of sugar
1 tablespoon of icing sugar
salt
Method:
Separate the yolks from the whites, reserve the latter and beat the yolks in a bowl with the sugar, flour, a pinch of salt and milk until you get a homogeneous paste, then leave the bowl in the fridge for half an hour.
Without peeling the apples, cut them into slices of about a centimeter, having removed the core and sprinkle them with the lemon juice so that they do not turn brown. Now whisk the egg whites until stiff and then fold it to the paste that you prepared before.
Dip the apple slices in this batter and fry them in a pan with very hot oil.
Place the fritters on a plate and sprinkle with icing sugar.
