Bay Leaf Buñuelos

From the Wine Enthusiast Pairings Book

The first bite is all sugar and addictively crisp batter. The inside, however, is mildly herbal and undeniably satisfying.


To make the batter: In a large bowl, stir together the flour and sugar. Whisk in the milk until combined. Fold in egg whites.

To make the fritters: In a large, deep-sided pot, heat the olive oil to 360 degrees F on a deep-fat thermometer. Dip the bay leaves in the batter and coat liberally. Delicately place the battered leaves in the hot oil and fry until golden all over. With a slotted spoon, transfer the fritters to paper towels to drain and cool. When cool, dust with sugar. Serve 6 buñeulos with each custard.

Published on July 20, 2015
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