Hojuelas (Fried Pastry Sheets)

Preparation

Hojuelas are a traditional sweet from Bedmar and Garcíez, Cárcheles, Albanchez and other towns in the region, especially associated with Holy Week. They are made with a liquid batter based on eggs, flour, water, citrus and oil, which is left to rest before being fried using a mould in very hot oil. Once fried, they turn out loose, golden and crisp, and are dusted with sugar and cinnamon or vanilla. The use of extra virgin olive oil with PDO Sierra Mágina in the frying lends flavour and identity to this traditional baking recipe.