These Sweet Spanish Fritters, known as Buñuelos de Viento, are possibly one of the best desserts that hail from Spain. They’re light and crispy on the outside with a fluffy interior, easy to make and all done using the most basic pantry staples.
The secret to this recipe is to use the highest-quality ingredients. Such as cage-free organic eggs, extra virgin olive oil and organic granulated sugar. This ensures that the fritters are full of flavor. To fry the fritters I used sunflower oil, but you can use any neutral oil you like.
When making the batter, if you see that it’s too thick. Just add in another whisked egg, a little at a time, until you get a thick sticky dough. Either way, this is a very forgiving dough, meaning even if you don’t get it right on the money, you will still get delicious sweet fritters.
TIPS & TRICKS to Make this Recipe: If the batter has the correct consistency, the fritters will flip themselves in the hot oil. Otherwise, just flip them around every 2 minutes or so. It took me about 10 minutes to golden fry the fritters, but they can take 8 minutes or even up to 12 minutes.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make these Sweet Spanish Fritters
Sweet Spanish Fritters | Buñuelos de Viento Recipe
Ingredients
- 1/2 cup water 120 ml
- 1 tbsp extra virgin olive oil 15 ml
- 2 tbsp granulated sugar 25 grams
- 1 lemon
- 5/8 cup all purpose flour 75 grams
- 2 eggs
- pinch sea salt
EXTRAS
- 3 cups sunflower oil 720 ml
- 1/2 cup granulated sugar 100 grams
Instructions
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Add 1/2 cup water into a large saucepan, along with 1 tbsp extra virgin olive oil, 2 tbsp granulated sugar, the zest of half a lemon and just a kiss of sea salt, heat with a medium heat, using a spatula, gently mix until the sugar dissolves
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Once it comes to a light boil, add in 5/8 cup all-purpose flour and mix continuously, once you end up with a dough-like texture, gently fold the dough in the pan for about 1 minute or until all the dough is well binded, then remove from the heat and transfer the dough into a large bowl
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In the meantime, crack each egg into individual bowls and whisk the eggs
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Once the dough is cool enough to handle, about 5 to 10 minutes, add in one of the whisked eggs, mix until the egg is well incorporated into the dough, you will notice the dough will break off into small pieces, just continue to mix and push down on the mixture until well binded, then add in the second whisked egg, continue to mix and push down on the mixture until you get a sticky dough *see notes below
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Add 3 cups sunflower oil into a large saucepan and heat with a medium heat
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Once the oil is nice and hot, about 10 minutes, grab a spoonful of the batter, using the help from another spoon, shape into a ball just as best as you can, slightly smaller than a golf ball, add into the pan with the hot oil, make sure all the fritters are evenly spaced out, cook in batches, fry for 10 minutes or until golden fried all around, the fritters typically flip themselves in the hot oil, if not, just use a spoon to flip them around every 2 minutes or so
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As you finish each batch, transfer into a dish with paper towels
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Once all the fritters are fried, coat each one in granulated sugar, serve warm or at room temperature, enjoy!
Recipe Notes
*Once you add the whisked eggs, if your dough is still too thick, add in a 3rd whisked egg, a little at a time until you get a sticky dough
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[…] Buñuelos de Viento: Light, airy dough balls that are often filled with cream, chocolate, or custard, and dusted with sugar. […]
23 . Aug . 2024trish
ive made the almond 3 ingredient cookies-good tasting,healthy, WoW
14 . Jun . 2024Now im looking for the apple/almond tarts, i think that was your recipe…?
Carmen Judith
Been eating Buñuelos de Viento around the Christian holidays for over 60years, learned to make them when I was about 6 or 7. Had though they were a Puerto Rican recipe since it was a tradition to make then as desert. But makes sense my ancestors learned to make this in Spain and brought it to the mountains in Puerto Rico. My mom made several version, one rolled in a sugar she prepared every year by sticking in a vanilla pod and 2 sticks of cinnamon. Sealing and only used around Christmas time, or dust with a mix of confectioners sugar and cinnamon powder, or a watery syrup of sugar and star anise.
25 . Dec . 2023Spain on a Fork
Sounds great! Much love 🙂
26 . Dec . 2023Ramya
Cant wait to make this soon for me i never had sweet spanish fritters before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
25 . Dec . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
26 . Dec . 2023