Grandma’s Spanish Fried Doughnuts

Introduction

These traditional Spanish fried doughnuts, known as roscos fritos, are a simple and delicious homemade treat. They are soft and lightly crisp on the outside, with a wonderful aroma of lemon and anise. This is the kind of recipe that reminds you of Grandma’s kitchen, family gatherings, and the comforting flavors of home.

Ingredients

• 2 large eggs
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/2 cup milk
• 1 tablespoon anise liqueur or anise seeds
• Zest of 1 lemon
• 1 teaspoon baking powder
• 3 to 3 1/2 cups all-purpose flour
• A pinch of salt
• Vegetable oil, for frying
• Sugar, for coating

Instructions

1. Prepare the mixture:
   In a large bowl, beat the eggs with the sugar until the mixture becomes light and creamy.
2. Add the liquids:
   Add the olive oil, milk, anise, and lemon zest. Mix well until everything is combined.
3. Add the dry ingredients:
   Add the baking powder, salt, and flour little by little. Mix until a soft dough forms. The dough should be slightly sticky but easy to handle.
4. Shape the doughnuts:
   Lightly grease your hands with oil. Take small portions of dough and roll them into ropes. Join the ends together to form small rings.
5. Heat the oil:
   Heat plenty of vegetable oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
6. Fry the roscos:
   Carefully place the doughnuts into the hot oil. Fry them in small batches, turning them occasionally, until they are golden brown on both sides.
7. Drain:
   Remove the roscos with a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
8. Coat with sugar:
   While they are still warm, roll each doughnut in sugar.
9. Serve:
   Let them cool slightly and serve with coffee, tea, or a glass of milk.

Grandma’s Tip

For the best flavor, let the dough rest for about 15–20 minutes before shaping the roscos. And don’t make them too large—they will puff up as they fry.