Ingredients
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3 cups Flour
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1 tablespoon Sugar
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2 teaspoons Baking Powder
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1/2 teaspoon Salt
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3/4 cup Milk
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1 egg
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2 tablespoons lardmelted and cooled
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2 teaspoons McCormick® Pure Vanilla Extract
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Vegetable Oilfor frying
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1 cup Sugar
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1 tablespoon McCormick® Cinnamonground
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2 cups Water
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8 ounces piloncillo(panela), coarsely chopped
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1 teaspoon grated lime peel
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1 teaspoon grated orange peel
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2 McCormick® Cinnamon Sticks
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2 teaspoons McCormick® Anise Seed
Directions
How to Make Mexican Fritters :
- Mix the flour, sugar, baking powder, and salt in medium bowl. Set aside.
- Mix the milk, egg, lard, and vanilla in large bowl until well blended.
- Gradually add the flour mixture, stirring constantly to form a slightly sticky dough.
- Turn the dough out onto a lightly floured surface.
- Incorporate additional flour, a tablespoon at a time, until the dough is no longer sticky.
- Divide the dough into 16 equal pieces. Shape each into a ball. Place in a bowl.
- Cover with plastic wrap.
- Let the dough rest for 30 minutes.
- Meanwhile, for the cinnamon sugar, mix the sugar and cinnamon in a medium bowl. Set aside.
- For the anise syrup, mix water, piloncillo, lime peel, orange peel, cinnamon sticks, and anise seed in heavy-bottomed 3-quart saucepan.
- Cook on medium heat for 5 minutes, stirring to dissolve the piloncillo.
- Bring to a boil on a medium-high heat. Boil for 20 minutes or until the syrup thinly coats a spoon.
- Strain and set aside at room temperature. (Anise syrup can be made 3 to 4 days ahead. Cover and refrigerate. Rewarm before using.)
- Roll each ball of dough into a 6-inch round on a lightly floured surface.
- Stack the dough rounds between wax paper or plastic wrap. Let stand 10 minutes.
- Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil).
- Heat the oil on a medium-high heat to 365-370° F, use a deep-fry thermometer.
- Fry the dough rounds, 1 at a time, for 2 minutes or until golden and puffed up, turning once using tongs.
- Drain on paper towels.
- Sprinkle each fritter with 1 tablespoon of the cinnamon sugar mixture.
- Serve with warm anise syrup, if desired.
