PestiÑos Andaluces (Andalusian Crullers)

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

• Ready In: 50 mins
• Yields: 3 dozen

Ingredients

• 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)

• SYRUP

• 3⁄4 cup sugar
• 1⁄2 cup water

Directions

1. CRULLERS:
2. Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
3. Stir in flour until dough is stiff(up to 4 cups of flour).
4. Let dough rest 1 hour in a cool place.
5. Divide dough into four parts and roll out very thin on a lightly floured surface.
6. Cut it into rectangles about 3 by 2-inches.
7. Heat frying oil to the verge of smoking.
8. Roll up the rectangles and fry them, a few at a time, in the hot oil.
9. Drain on a rack or brown paper.
10. SYRUP:
11. Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
12. When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
13. Dip the fried crullers in the hot liquid and drain them on a rack.
14. Sprinkle with sugar while still warm.
15. Let them cool before serving.