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Wednesday, September 3, 2014


Flower Fritters For Carnival Season
Photo by: Lord-Williams
fayuelas, OCast fresuelos, quesuelos, Ast freixuelos, frixueoos, frix, Eng. “flower” fritters. An Asturian and Leonese desert consisting of fried batter, containing egg, flour and sugar or honey, which when poured in hot oil it puffs it up into the shape of a flower. This is a typical desert in Leon and Asturias and served especially during the Carnival season before Lent. In the Middle Ages it was made with barley flour and fried in lard. In describing the Carnival season flower fritters were served after beef, lamb and goat with plenty of red wine. There are variations, in Asturias, for example, they can be fried like crepes in clarified lard and rolled before serving. [ES: Carnaval. Feb-Mar 03; ES: Educaguia. Dec 7, 00;Gázquez. 2002:273; Ruíz/Brey. 1965:1085c:176; and Trapiello. 1994:142] 

ASTURIAN FLOWER FRITTERS ADAPTED FROM http://www.lacucharinamagica.com/2014/02/frixuelos-receta-asturiana.html
for 6 persons


Orange Zest for Fritters
Photo by: Lord-Williams


4 eggs

2 tbsp white sugar

1 tbsp cognac

1 pinch of salt

2 c whole milk

zest from 1 orange

2 c flour

olive oil for frying if needed




strawberries or blueberries

whipped cream or honey





For Breakfast or Dessert a Sure Hit!
Photo by: Lord-Willliams

Beat eggs. Add sugar and beat again.


Add brandy, milk, salt and lemon or orange zest. Continue beating.


Add four little by little until all is blended.


Refrigerate for an hour.


Add olive oil to a frying pan after heating or use a non-stick frying pan. Pour in enough of the mix for one pancake. When the bottom side is golden brown flip and cook the other side.


Sprinkle each pancake with sugar and place one pancake on top of another. Garnish with berries and serve with whipped cream or honey.



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