Flores de Semana Santa (Traditional crispy Easter pastries)
Time: 20 minuten
People: 6
Difficulty: Difícil
A dozen eggs, the 2-lemon grating, the half-lemon juice, a dry spirit vessel, 4 vanilla extract tubits, 4 water shells, 12 milk shells, flour that you admit, sugar for spilling, and extra virgin olive oil.
Preparation
In a deep bowl we split the shell of the eggs and deposited the clear and the yolks, (we reserve one of them as a measure, for which by an orifice made at the top we extract the yolk and the clear, leaving it hollow and trying not to break).
We beat the eggs with the vanilla. We add the scraping of the two lemons and the juice of half of them, the spirit, the 4 water shells and the 12 milk, and we move everything, adding the flour to a clear mass.
In a frying pan with very hot oil we put a metal mold in the shape of the flower, we remove it and wet it in the gazette obtained without it covering it completely. Once impregnated in it we introduce it into the frying pan and the dough will begin to fry, breaking out of the mold, taking it out and leaving it. Finally we sprinkle them with sugar.
