Orange fritters

Ingredients

• 4 thin-skinned, juicy oranges
• 100 g sugar: 50 g for the syrup and 50 g for dipping the fruit
• 100 ml water, for the syrup
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• 2 tablespoons powdered sugar, for dusting

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of sugar
• What to use instead of all-purpose flour

Instructions

1. Grate the zest of one of the oranges over 50 g of the sugar and rub them together with your fingers. Boil it with the water for 3 minutes and let it cool until lukewarm.
2. Peel the oranges with a knife, removing all the white pith, and divide each into about 6 pieces. Remove the seeds and soak the pieces in the syrup for half an hour.
3. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
4. Drain the pieces and pat them dry with paper towels.
5. Dip each piece in the sugar, so it's dry on the outside, and then in the batter.
6. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels.
7. Trim off the batter tails, dust them with powdered sugar and serve them right away, piled on a platter.

Nutrition facts

Approximate, per serving (about 277 g). Calculated with data from USDA FoodData Central.