Spanish · Dessert
Carnival Fried Ribbons
A Spanish carnival classic: thin knotted ribbons of citrus-and-brandy-scented dough, fried until blistered and golden, then dusted warm with cinnamon sugar. Known across Spain as orejas or lazos de Carnaval, these crisp, delicate strips are a street-fair and festival staple eaten by the handful, still warm from the pan.
$0
20 minsPrep
8 minsCook
48 minsTotal
MediumLevel
Nutrition per serving
274Calories
4.7gProtein
13.9gFat
31.6gCarbs
8.3gSugar
1.1gFiber
38mgSodium
53mgChol
2.7gSat Fat
55mgPotassium
17mgCalcium
1.7mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.6gAlcohol
Goes well with
Spanish Lager
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the egg with the melted butter, sugar and orange zest in a bowl until pale, then stir in the brandy.
2
Add the sifted flour and mix with a fork, then bring together by hand into a soft, slightly sticky dough; knead briefly on a floured surface for 2 minutes until smooth.
3
Rest the dough, covered, for 20 minutes at room temperature so the gluten relaxes.
4
Roll the dough out thinly, about 2mm thick, and cut into long ribbon strips roughly 2cm wide, tying each loosely into a single knot.
5
Heat the vegetable oil in a deep, heavy pan to 180°C.
6
Fry the ribbons in batches of 2-3 for 60-90 seconds per side until golden and blistered, turning once with a slotted spoon.
7
Lift onto a wire rack lined with paper to drain excess oil for a minute.
8
While still warm, dust generously with the sugar and cinnamon mixture and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 25g25g Egg, beaten
- 6g6g Butter, melted
- 6g6g Sugar White
- 4g4g Orange, zested
- 4g4g Brandy, 90% alcohol retained
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 10g10g Sugar White, for dusting, 1
- 1g1g Cinnamon Ground, for dusting, 1
