Prep 30 mins
Cook 20 mins
Frying time is a guess, depending on how many you fry at a time. Source: The Spanish Cookbook by Barbara Norman, Published by Bantam Books, Inc., 1966, P 166
- 1 lemon, juice and zest of, grated
- 4 tablespoons milk
- 6 tablespoons olive oil
- 1⁄8 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup anise-flavored liqueur (or any dry liqueurif anise is unavailable(Sambuca Romana)
- 4 cups flour
- olive oil (for frying, about 3/4 cup)
- 3⁄4 cup sugar
- 1⁄2 cup water
- Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
- Stir in flour until dough is stiff(up to 4 cups of flour).
- Let dough rest 1 hour in a cool place.
- Divide dough into four parts and roll out very thin on a lightly floured surface.
- Cut it into rectangles about 3 by 2-inches.
- Heat frying oil to the verge of smoking.
- Roll up the rectangles and fry them, a few at a time, in the hot oil.
- Drain on a rack or brown paper.
- Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
- When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
- Dip the fried crullers in the hot liquid and drain them on a rack.
- Sprinkle with sugar while still warm.
- Let them cool before serving.