Mexican Fritters Guava Sauce (Print Version)
# Ingredients:
→ Brown Sugar Mixture
01 -
3 1/2 cups water
02 -
1 big chunk of piloncillo (roughly 12 ounces)
03 -
1 stick of cinnamon (3-4 inches long)
04 -
6 cut guavas, each in four pieces
05 -
1/3 teaspoon seeds from anise
06 -
1/4 piece of orange skin
→ Crispy Shell Mixture
07 -
2 cups regular flour
08 -
1 teaspoon powder to make dough rise
09 -
1 tablespoon white sugar
10 -
1/2 teaspoon salt
11 -
1 big egg
12 -
1 tablespoon butter melted and cooled down
13 -
3/4 cup water that's slightly warm
14 -
1 teaspoon vanilla flavor
→ Cooking & Topping
15 -
2 cups oil from plants for cooking
16 -
Sugar for dusting on top
# Instructions:
01 -
Melt down the piloncillo in 1 cup water on medium-high flame until it turns into a brown liquid like honey.
02 -
Pour in the rest of the water, drop in cinnamon, cut guavas, anise seeds, and bit of orange skin. Let it bubble for 6 minutes, give it a stir, then cook slowly for 4 more minutes. Put it aside.
03 -
Put flour, rising powder, sugar, and salt together in a big bowl. Push the mix to the sides to make a hole in the middle.
04 -
Drop the egg, cooled melted butter, and vanilla into the center hole. Mix it up, then slowly add warm water while working the dough until it feels soft and smooth. Let it sit for half an hour.
05 -
Split dough into 12 small balls. Roll each one really flat - you should almost see through it! Stretch it more by placing over a bowl turned upside down with a cloth on top.
06 -
Warm oil to 350°F. Drop each flat dough piece in and cook until it's golden and crunchy, flipping once. Let excess oil drip off on paper towels.
07 -
Dust with sugar and eat warm or at room temp with the sweet syrup you made. They're great with a cup of hot cocoa!
# Notes:
01 -
To get super crunchy shells, let the flattened dough dry on a cloth before cooking
02 -
You can make them early - just don't add sugar until you're ready to eat
03 -
Loved during Christmas in Mexico, but they taste good any day of the year