The recipe for wind fritters is very common in this moment of the year, even though its simplicity and taste make it perfect for any season. Its name comes from the capacity to multiply the pastry, once fried, almost to the double. That is why we call it “wind” (as it is swollen). Its origins go back to the X century, when the Jews made this recipe to celebrate Hanukkah. Due to its proximity to the celebration of All Saints Day, Christians adapted the recipe for their holyday, and that’s how wind fritters appeared. In the bakeries we can find a great variety of them, especially those filled with cream or chocolate. An exquisite delicacy that you can eat whether cold or warm and you will love from the moment you try. Shall we start?
150 grams of flower
50 grams of butter
250 ml of water
2 spoons of sugar
grated rind of lemon
In a pot we mix the water, butter, sugar, grated lemon and a pinch of salt.
Once it boils we add the flower and stir it with a spoon until we get a compact pastry that drops out of the walls of the pot. We remove it from the heat and let it cool.
When the pastry is cold, we add an egg and stir it until it is completely mixed. We repeat it with every other egg. (It is important to do it from one to another rather to all of them together)
We leave the pastry to stand for 2 hours.
In the meantime we heat oil in a deep saucepan. When the oil is warm we remove it from the heat and using a spoon we shape the pastry in small balls and we fry them. When they swell and raise above the height of the oil, we put the saucepan again on the heat toast them. We remove it using a skimmer and let them strain.
When they are cold (or warm, however you like to eat them), we sprinkle over them icing sugar.
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