:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/hRTD_E5vOOwkUt8ucb-Q/a12e53dc1cbbb2c049635594c8a835.jpeg "How to Make Wind Fritters")
Source: Pixabay: PublicDomainPictures
How to Make Wind Fritters
One of my happiest memories is helping my grandmother make buñuelos de viento every Easter. They are small and light, like clouds and taste delicious. They are also very easy to make. I encourage you to try them; they will surely become a tradition of yours too.
Ingredients
- 250 ml Of water
- 50 grams butter
- 150 grams of flour
- 4 Eggs
- 1 pinch Of salt
- Frying oil
- powdered sugar for sprinkling
Latest flyers
Nutritional values and price
Directions
In a saucepan, bring the water to a boil along with the butter and salt. Once it boils, remove it from the heat - it is important not to leave it too long to prevent the butter from burning.
Add the flour all at once and mix well until a dough forms and pulls away from the sides of the pan. This may take a couple of minutes and I usually use a wooden spoon.
Let the batter cool a bit before adding the eggs one at a time, mixing well after each addition. This step is crucial to getting the fritters fluffy and soft - you don't want to rush here.
Heat the oil in a deep frying pan. When it is hot, scoop out portions of the batter with a spoon and fry the fritters until golden brown. This is a procedure that requires patience, you don't want the oil to be too hot or the fritters could burn on the outside and be raw on the inside.
Once browned, remove the fritters from the oil and place them on a plate with paper towels to drain the excess fat.
Finally, sprinkle the fritters with powdered sugar and serve.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
CooklikeBourdainHow to Make Wind Fritters
One of my happiest memories is helping my grandmother make buñuelos de viento every Easter. They are small and light, like clouds and taste delicious. They are also very easy to make. I encourage you to try them; they will surely become a tradition of yours too.
In a saucepan, bring the water to a boil along with the butter and salt. Once it boils, remove it from the heat - it is important not to leave it too long to prevent the butter from burning.
Add the flour all at once and mix well until a dough forms and pulls away from the sides of the pan. This may take a couple of minutes and I usually use a wooden spoon.
Let the batter cool a bit before adding the eggs one at a time, mixing well after each addition. This step is crucial to getting the fritters fluffy and soft - you don't want to rush here.
Heat the oil in a deep frying pan. When it is hot, scoop out portions of the batter with a spoon and fry the fritters until golden brown. This is a procedure that requires patience, you don't want the oil to be too hot or the fritters could burn on the outside and be raw on the inside.
Once browned, remove the fritters from the oil and place them on a plate with paper towels to drain the excess fat.
Finally, sprinkle the fritters with powdered sugar and serve.
How did you make this recipe?