Andalusian Crullers (Pestinos Andaluces) Recipe

• Grated rind of 1 lemon Juice of 1 medium lemon
• 4 Tbsp. Lowfat milk
• 6 Tbsp. Extra virgin olive oil
• 1/8 tsp Cinnamon
• 1/4 tsp Salt
• 4 Tbsp. Anise liqueur - (or possibly any dry liqueur if anise is unavailable)
• 4 c. Flour approximate
• 3/4 c. Extra virgin olive oil for frying
• 3/4 c. Sugar for syrup
• 1/2 c. Water
• 1/4 c. Anise liqueur - (or possibly any dry liqueur) for syrup

1. Put grated rind, lemon juice, lowfat milk, cinnamon, salt, 4 Tbsp.
2. anise liqueur, and 6 Tbsp.
3. extra virgin olive oil in a bowl.
4. Mix well.
5. Stir in flour till dough is stiff (approximately 4 c. of flour).
6. Let dough rest 1 hour in a cold place.
7. Divide dough into four parts, roll it out very thin on a lightly floured surface, and cut it into rectangles about 3 by 2-inches.
8. Heat frying oil to the verge of smoking.
9. Roll up the rectangles and fry them, a few at a time, in the warm oil.
10. Drain on a rack or possibly brown paper.
11. Make a syrup by melting 3/4 c. sugar with 1/2 c. water.
12. When it bubbles and starts to thicken, add in 1/4 c. anise liqueur.
13. Dip the fried crullers in the warm liquid and drain them on a rack.
14. Sprinkle with sugar while still hot.
15. Let them cold before serving.
16. This recipe makes about 3 dozen crullers.

lemon juice, milk, extra virgin olive oil, cinnamon, salt, anise liqueur, flour approximate, extra virgin olive oil, sugar, water, anise liqueur

Taken from cookeatshare.com/recipes/andalusian-crullers-pestinos-andaluces-65101 (may not work)