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Recipe of wind fritters

Wind fritters recipe

🕒 150m 👤 4

The Fritters They are a typical sweet at Easter and especially on All Saints’ Day. They are called “wind-blown” because the dough is capable of doubling its size when fried, giving the sensation that they are filled with air.

The ingredients to prepare them are very basic, so they can be made at home on any occasion and it is not necessary to wait for those dates to arrive to taste them.

Easyrecipe.top teaches you how to prepare these delicious wind fritters, and if you prefer them salty, try the recipe from cod fritters Another delight!


  • 4 eggs
  • 150 gr. wheat flour
  • 50 gr. of butter
  • White sugar
  • baking powder
  • 1 tablespoon of salt
  • Skin of lemon
  • Cinnamon
  • Sunflower oil
  • Water

Preparation of wind fritters

  1. To prepare some delicious wind fritters, the lemon peel will be essential to give them an incredible flavor. Remove the skin from the lemon trying only to catch the yellow part, because the white part is bitter and will spoil the flavor of the fritters.
  2. In a saucepan, we put the lemon peel and the 50 gr. of butter and cover it with 1 and a half glasses of water (approximately 250 ml.) and let it boil. At that time we remove the lemon peel.
  3. Next we will add the flour, a teaspoon of baking powder, a pinch of salt, and the sugar. We mix until we get a consistent dough. If you use some rods it will be easier to achieve it. We put out the fire.
  4. We let the dough rest for about twenty minutes and when it is at room temperature, we add the eggs one by one. You can also add a glass of anise to give it a special flavor.
  5. We let the dough rest again for about an hour and then we start to form small balls with a spoon.
  6. In a frying pan with plenty of sunflower oil, fry the fritters at medium temperature until they are golden brown on all sides. If we put it on high heat, they will be done very quickly on the outside and the dough will not cook well on the inside.
  7. We remove the wind fritters and we are putting them on a plate with absorbent paper so that they expel all the excess oil and let them cool.
  8. Finally, we will only have to pass them through sugar and cinnamon so that they are ready to eat. Take advantage!

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