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In memory of my adored Grandmother.
Since she has gone I have not come to find Sweet Fritters like the ones she prepared.
- 15 green tomato, skin only
- 4 anise stars
- 2 fresh eggs
- 4 cups flour
- 2 tbsp sugar
- 2 tbsp butter
- 2 cups unrefined whole cane sugar
- 1 tbsp frying oil
Boil the tomato peels and anise in a cup of water. Remove from heat, cool and strain.
Sift the flour and form a circle. Put sugar, egg and butter in the center. Mix everything and slowly incorporate water that was used to boil the tomato peels and anise. Knead well and beat the dough a little until air bubbles form inside. When the dough is ready, cover it with a napkin or cloth, let it stand for 2 hours.
Flatten the dough with rolling pin. It should from pellets when in hands. Stretch with the roller. Finish forming the donut on a spherical surface (it can be your knee covered with a napkin).
Fry the fritters in hot oil until golden brown. Take them out and use napkins or paper towel to absorb excess oil.
Serve topped with brown sugar.
For sugarcane honey:
Boil the unrefined cane sugar in water with anise, a cinnamon stick, and manzanilla; Let it boil until it thickens, remove from heat and let cool. Serve cold on the fritters.