Spanish cuisine · Breakfast & Eggs

Andalusian Porras

Thick Andalusian choux pastry sticks, fried in hot oil until crisp and splintery outside, soft inside.

Ingredients · for 4 servings

• 300 g flour
• 500 ml water
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp olive oil
• 1 l oil for frying
• 3 tbsp sugar for sprinkling

Instructions

1. Bring the water with salt and olive oil to a boil in a pot, remove from the heat, and stir in the flour mixed with the baking powder all at once.
2. Beat vigorously with a wooden spoon until a smooth, very stiff dough forms that pulls away from the bottom of the pot, and let it cool for 20 min — it should be lukewarm.
3. Fill the dough into a piping bag with a large star tip and heat the frying oil in a wide pot to 180°C; a drop of dough should rise and bubble immediately.
4. Pipe spiral rings or fingers about 15 cm long directly into the oil, snipping off the end with scissors.
5. Fry the porras for 3–4 min per side, turning once, until deep golden brown with the ridges showing dark.
6. Drain briefly on paper towels, sprinkle with sugar while still hot, and serve with thick drinking chocolate for dipping.