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There is nothing left for the carnival weekend and, between costumes and parties, we have been craving for something sweet to enjoy even more. Throughout the Spanish geography we can find a lot of traditional recipes for the sweet tooth: from the Galician filloas to the ears, the flowers, the pestiños or even the torrijas (which, although many of these are more Easter, since carnival and begin to cook). We must also add another very typical recipe in Asturias: frixuelos. Similar to filloas or fajuelos, this sweet has all the essence of the terrine. Take note and, between costume and costume, take a bite of a good frixuelo.
Frixuelos recipe
- 500 ml milk
- 200 g flour
- 3 eggs
- 25 g sugar
- Grated orange zest
- Olive oil
- A pinch of salt
- Powdered sugar
Preparation:
- In a mixing bowl, pour the milk at room temperature and add the eggs and sugar.
- Whisk until everything is well integrated and incorporate the sifted flour with the salt and a little more sugar.
- Next, grate the orange (previously washed) and add to the mixture. Continue beating until it is also integrated and the dough is homogeneous.
- Cover the bowl with a cloth and let stand for one hour.
- After this time, stir again so that the flour is well integrated and, in a frying pan with a stream of hot oil, pour a part of the dough (half a ladle) on the pan, so that it expands in a thin layer.
- Once the edges begin to pull away and bubbles appear in the dough, turn it over with the help of a spatula. Place on a plate and sprinkle with powdered sugar.
- Repeat the process until the dough is finished.
- Finally, you can eat them as they are or add any topping you like: chocolate, cream, honey, pieces of fruit…