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Sweet typical of the carnival party in Asturias but enjoyed at any time of the year. I do not know anyone who does not like them. Alone or with filling, how do you prefer them ?.
Add all the ingredients (except oil, wine and sugar for coverage) in a large bowl or saucepan and beat everything well with the blender until we have a smooth (liquid) mass without lumps.
To start making the frixuelos we need to have a non-stick pan and a pan with hot oil all the time, so we put it on the fire until hot and then keep it on a very low heat so that it does not get too hot or too hot. We will also need a container with white wine and another with sugar to give the final touch to the frixuelos.
In the pan where we go to prepare the frixuelos we take a soup spoon of the oil that we have hot in the saucepan and immediately, with the help of a spoon we will throw the dough to make the frixuelo. When you see the golden edges, it's time to turn them around. Once we turn around, we'll leave for a few seconds and be ready. We can check if the second "face" is ready by turning it around, which is now much easier than the first time.
When we put the dough in the pan we must ensure that the dough covers the entire base of the pan as evenly as possible, tilting and moving the pan until the dough is well distributed. We cook the frixuelos on medium heat so that they do not burn us, since they are done quite quickly.
When we have the ready frixuelo we leave it on the plate, add a splash of white wine and sprinkle sugar on top. This we will do with each of the frixuelos.
They would be ready to eat, I love them just like that but we can also fill them with delicious things like rice pudding, custard, chocolate pudding, cream, etc. For this occasion fill some of rice with milk, others with custard and others with caramelized strawberries.
TIPS
In each house, as often happens with these typical and ancestral recipes, the Frixuelos dough is usually prepared with some variation, some put saffron, others the juice of half an orange, which if the zest of a lemon, etc. Many combinations but in the end the same result, they are delicious. There is also some debate about the size and thickness, in this case I use a 20 cm pan and I get quite good size as you will see later.
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