Andalusian Honey Fritters (Pestiños)
Pestiños Say it: pes-TEE-nyos
Pestiños are crisp, golden Andalusian fritters with a tender, lightly scented crumb. They are made from a simple flour dough enriched with olive oil, white wine, anise, sesame and orange zest, then fried and soaked in honey. In Andalusia they are especially associated with Lent, Holy Week and festive family tables, where they are served with coffee or a glass of sweet wine. The honey coating softens the edges while the inside stays fragrant with anise, making them a beloved sweet across southern Spain.
Andalusian Honey Fritters (Pestiños)
Pestiños
Pronounced pes-TEE-nyos
- Serves
- 4
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For frying and coating
Method
In a dry skillet over medium heat, toast the anise seeds and sesame seeds for 1–2 minutes, stirring, until fragrant and the sesame is just golden. Tip them into a small bowl and let cool.
In a small saucepan, warm the 1/2 cup (120 ml) olive oil with the orange zest over low heat for 3 minutes; do not let it bubble. Remove from the heat and cool until just warm.
In a large bowl, whisk the flour, cinnamon, salt and toasted seeds. Make a well in the center, pour in the warm oil with the zest and the wine, and stir until a soft dough forms. Knead on a lightly floured surface for 5–6 minutes, until smooth and elastic, adding flour only if sticky. Cover and rest for 30 minutes.
Divide the dough into 20 equal pieces. On a lightly floured surface, roll each piece into a very thin 6 x 4-inch (15 x 10-cm) rectangle. Fold in half lengthwise, then fold the two short ends toward the middle and pinch lightly to hold a loose ribbon shape. Keep the shaped pestiños covered as you work.
Pour the 4 cups (960 ml) frying oil into a deep heavy pan to a depth of about 1 1/2 inches (4 cm) and heat to 350°F (175°C). Fry the pestiños in batches of 4–5, turning once, for 1–2 minutes per side, until deep golden and crisp. Drain on a wire rack.
While frying, gently warm the honey and water in a small saucepan over low heat until fluid, 2–3 minutes; do not let it boil hard. Remove from the heat.
When the pestiños are still warm, dip each one in the honey, turning to coat, then lift and drain on a wire rack. Let the honey set slightly before serving.
Regional variants
Some Andalusian cooks dust pestiños with cinnamon sugar instead of soaking them in honey, and others use anise liqueur in place of white wine for a stronger anise aroma.
Cook's notes
- Keep the frying oil at 350°F (175°C): too hot and the fritters brown before they crisp, too cool and they turn greasy.
- Roll the dough very thin; the pestiños should puff only slightly in the hot oil.
- Coat with honey while the fritters are warm but not hot, and reheat the honey gently if it thickens.
Serve with
Coffee, sweet sherry, or a small glass of anise liqueur.
Make ahead and storage
Best the same day; store in a single layer at room temperature for up to 2 days and refresh in a 300°F (150°C) oven for 5 minutes.
