Recipe adapted from the Cuisines of Spain by Teresa Barrenchea
Makes 25 fritters and 2 cups of marmalade
INGREDIENTS
2 tablespoons salted butter
6 tablespoons sweet white dessert wine
1⁄3 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows
PREPARATION
In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.
ORANGE MARMALADE
INGREDIENTS
2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream
PREPARATION
Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.
