It is a typical dessert of Asturias (Frixuelos, Fayuelos), León (beans) and Cantabria, although they also do them in Galicia (Filloas) and in more parts of the world with other different names and the occasional variation in the recipe. On this occasion, we will focus on the version of the Asturian Frixuelos, a recipe that is usually prepared in Carnival especially in the Ahroxu and the comadres. The preparation of Asturian frixuelos is simple and their ingredients are of humble origin: eggs, sugar, flour, oil, milk and anise. Do you feel like knowing the recipe step by step? Keep reading and discover in recipes how to do Asturian frixuelos.
| 🚻 4 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Asturian frixuelos: |
| 200 milliliters of milk (you can use vegetable milk) 125 grams of wheat flour or maicena 2 tablespoons of butter or oil 1 lemon (zest) 2 eggs 2 tablespoons White sugar or brown 1 pinch of salt 1 tablespoon of sweet or dry anise 3 tablespoons of sugar glas sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Asturian frixuelos:
1. If you want to reduce the number of calories of Asturian frixuelos you should know that you can achieve it using cane or panela sugar, cornstarch and vegetable milk without added sugar. In addition, it will be a recipe suitable for celiac and lactose intolerant. That said, the lemon scratches and beats the eggs with sugar and salt.
2. Add the milk and mix again. Next, incorporate the flour or cornstarch into three batches to integrate it better. Mix, and finally the spoonful of anise, leaving a slight cream texture.
3. Add the anise and keep beating. Then, add the lemon zest and intact it to aromatize the dough. If you prefer, you can use orange zest to do frixuelos with this aroma.
Trick: The result should be a lighter dough than a cream.
4. Pour a splash of olive oil to avoid the passage of adding it to the pan every time you cook a frixuelo. This is a small trick that we share, but of course you can follow the traditional method and add the oil or butter to the pan. Let the dough stand 30 minutes in the fridge.
5. After 30 minutes, he heats a nonstick pan of about 20 cm in diameter. Once hot, add half a cacito of dough, replace it throughout the base so that the frixuelo is very fine and lets it cook.
6. Turn the frixuelo when you observe that it is given by the corners or start out bubbles on the surface. In general, with 40 seconds on each side it is usually enough because it is very finite tortillas. Reserve them on a plate forming a stack of frixuelos so they don cool so fast. When they are all made, serve them and enjoy these delicious Asturian frixuelos of the grandmother with icing sugar, honey, jam or chocolate.
7. In this video we show you to melt chocolate correctly so you can decorate your frixuelos with him.
