There’s always room for a delicious dessert. A Spanish recipe collection offers options for every season, ready to be made at home by cooks of all levels. It’s perfect for Christmas, Easter, saints days, and even Carnival.
One of the most traditional treats during these celebrations is the Asturian fritxuelo, a cousin to Galician pancakes. They work wonderfully as a quick snack and can also be transformed into cakes when layered with custard and a touch of chocolate.
On their own, fritxueloes captivate both young and old. The aroma of anise lingers, and the sugar glaze, warmed by the fry, becomes a syrupy hug that invites a finger lick. It’s hard to meet someone who doesn’t fall for them.
While achieving grandmotherly perfection may feel challenging, making fritxuuelos at home is not complicated and doesn’t take long. Here is a recipe you’ll want to return to again and again.
A plate of fritxuuelos. verified
- 200 grams of flour
- four eggs
- three tablespoons of sugar
- 500 milliliters of milk
- anise to taste
- 15 milliliters of olive oil
- sugar to decorate
- Salt
- The first step is to make the dough. Beat the eggs with sugar, add the anise, milk and a pinch of salt in that order. Then gradually whisk in the sifted flour, keeping the mixture smooth.
- Let the batter rest for about thirty minutes so the flour can hydrate fully.
- Lightly grease a pan and warm it over medium heat.
- Pour a thin layer of batter into the pan and swirl to cover the surface. Cook a couple of minutes on each side until the fritxuelo is lightly golden.
- Transfer to a plate and sprinkle with sugar. Repeat to build a stack of warm fritxuuelos.