Orelletes (Andorran Fried Dough Ears)
In short: Thin, crisp fried dough ears scented with orange zest and anise, rolled in sugar, a sweet treat for Carnival and festivals. It takes about 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Orelletes, or little ears, are thin ovals of dough that are stretched and twisted, fried until they blister and turn crisp, and rolled in sugar. They belong to the Carnival and festival season in Andorra and Catalonia, and they also appear on tables at Easter and other feast days. The dough is scented with orange zest and a splash of anise liqueur or orange juice. They are best the day they are made and are easy to snack on.
Instructions
- Mix the flour, sugar and salt in a bowl. Add the eggs, olive oil, anise liqueur and orange zest and mix until a firm dough forms.
- Knead on a lightly floured surface for 5 minutes until smooth. Wrap and rest for 30 minutes.
- Roll the dough out very thin, about 1.5 mm. Cut into ovals or rectangles about 10 x 6 cm (4 x 2 1/2 in) with a knife or a fluted pastry wheel.
- Cut a short slit in the center of each piece. Pull one end through the slit to make a loose twist, or leave the pieces flat.
- Heat 4 cm (1 1/2 in) of oil in a wide pan to 175°C (345°F).
- Fry the orelletes in small batches for 40 to 60 seconds per side, until blistered, puffed and light golden. They brown quickly.
- Lift out with a slotted spoon and drain on paper towels for 1 minute.
- While still warm, roll them in the cinnamon sugar. Serve warm or at room temperature.
Tips
- Roll the dough very thin. Thick pieces turn doughy, while paper-thin dough puffs into the characteristic blisters and crisp bite.
- Keep the oil at 175°C (345°F). Too cool and they soak up oil, too hot and they burn before cooking through. Store them in a tin for up to 2 days.
Questions and answers
What are orelletes?
Orelletes (little ears) are thin fried dough pastries from Catalonia and Andorra, flavored with orange zest and anise and rolled in sugar. They are made for Carnival and other feast days.
Can I bake orelletes instead of frying them?
You can bake them at 200°C (400°F) for 8 to 10 minutes, but they will be paler and less blistered. Deep-frying gives the traditional texture.
How long do orelletes keep?
They are best on the day they are made. Stored in an airtight tin they stay crisp for about 2 days.
How long does it take to make Orelletes (Andorran Fried Dough Ears)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Orelletes (Andorran Fried Dough Ears)?
About 320 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
