Easter Birthday treat for Carlo and I

Breadcrumb fritters in honey syrup

Lorenzo Cano, the chef at the Chinchón Parador hotel, found this recipe when he was researching an Easter week menu of convent and monastery cooking. The cakes and puddings proved so popular they have stayed on the menu. Like many older convent sweets, these are what the Spanish call ‘fruits of the frying pan.’ No oven is required and the sweetening comes from a honey syrup.

Servings: Makes about 36 fritters


3 eggs

3 tbsp bread crumbs, made from unprocessed white bread

Olive oil for frying

Powdered cinnamon

For the honey syrup:

1/2 cup rosemary honey or other honey

1/4 cup water


Beat the eggs in a large bowl with the bread crumbs. Heat the olive oil in a heavy-bottomed frying pan and when it is hot but not smoking add dessert-spoonfuls of the dough, frying them on both sides like baby pancakes. Remove to kitchen paper towels to soak up the excess oil. Heat the honey and water in a pan and when it is simmering add the fritters a few at a time. Cook them through for 5 minutes then remove them to a large, low-sided baking dish. Pour over the honey syrup and sprinkle with the cinnamon. Allow 6-7 per serving.

Selected by Vicky Hayward
Recipe courtesy of Spain GourmeTour magazine.


Got something to say?