Bunyols de Vent: the Traditional Catalan Fritters, Step by Step

Another of Andrea's recipes, very fitting for this time of year.

Bunyols de vent (Catalan "wind" fritters)

These quantities make loads of fritters; you might be better off making half...

Ingredients

• ¼ litre milk
• 200 g flour
• 140 g butter
• 1 lemon
• 5 eggs
• Sugar
• Sunflower oil

Method

Put the milk in a saucepan over a medium heat, melt the butter in it and wait for it to come to the boil. Add the flour and leave it on the heat for a second so it "scalds", then take it off straight away and stir it well. Grate in a little lemon zest.

Add the eggs one at a time, mixing very well after each one (it takes a bit of effort to mix).

Heat a deep-fat fryer or a saucepan with enough oil (sunflower, otherwise they taste too strong); the oil should be really hot.

Using two spoons, drop little balls of dough into the oil. Once they've fried on one side, they turn over by themselves (magic!). When they're golden and have grown in size, take them out and drain them on kitchen paper to remove the excess oil.

Sprinkle them with sugar and that's it!

Note: the same dough works for making profiteroles. Put little balls of dough on an oven tray (on aluminium foil) at about 190 °C until they rise and turn golden. Let them cool, then open them and fill with cream, custard, chocolate truffle...

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