It’s cloudy today and I’m always inclined to eat and cook more than usual on cloudy or rainy day… Is that the result of a trauma? 🙂
I’m particularly dreaming about what kind of delicacy I could have for tea time and I’m talking to myself:
Sylvie, what about these extra pounds you have gained since Christmas? You’re not reasonable!
Well, I can’t go on a slimming diet on a such cloudy day and these extra pounds can wait for 1 more day!
Hundreds of sweet thoughts later, I know what I’ll have for tea time:
Provencal fritters! Their French name is “oreillettes”.
We usually have these sweet fritters on specific periods:
Christmas, February which is also the month of pancakes, March and April which are the months of carnivals and processions of floral floats.
But we are free to have these Provencal fritters on any day of the year!
I’ve just given a call to my parents to ask them if they would be pleased to have some fritters for tea time and of course they would!
Oreillettes Provencal fritters consist in a fine balance between a crunchy outside and a smooth inside. We flavor the dough with orange flower water. Once fried, these fritters are airy and flavorful, well, they are just TERRIFIC!
They will be more terrific if you knead the fritter dough the previous day because they will be more airy.
If you’ve never heard about them, or never tasted these oreillettes Provencal fritters, please, give a try to this recipe I share today with you, you won’t be disappointed!
30 minutes for the dough, 3 minutes for frying and 3 hours inactive, that’s the time you need before eating Provencal fritters
Ingredients 4/6 servings
- 270 gr Flour
- 1 Egg
- 50 gr Caster sugar
- 5 cl Milk
- 8 cl Orange blossom water
- Icing sugar
- 50 cl frying oil
- Place sugar, butter and milk in a pan.
- Stir and melt over low heat.
- Meanwhile, fit food processor with hook attachment. Break egg, put flour and egg in the bowl of food processor. Mix quickly together over low speed.
- Once butter is totally melted, turn the food processor on low speed and pour a little by little the mixture into the bowl. Knead until smooth (5 minutes). Add orange blossom water and increase speed.
- Knead for 15 minutes, until dough is firm and elastic.
- Transfer in a bowl, cover with a plastic wrap and place in fridge for 3 hours or in freeze for 30 minutes. I knead the dough the previous day, it’s easier to roll out and fritters are more airy this way.
- It’s now time to roll the dough out. Sprinkle generously flour on your table work and put the dough on the floured table work.
- Roll it out very thinly (about 2mm). Feel free to sprinkle some more flour as often as the dough sticks to the roll or to the table work.
- Cut dough into 1 cm width stripes.
- Preheat oil for 3 minutes in a large pan. Cut each dough stripe into 5 to 10 cm length pieces and fry fritters on the first side for 1 minute to 90 seconds.
- Once lightly colored on the first side, turn them with a skimming spoon and fry the other side for 1 more minute.
- See how airy and bubbly they turn while frying!
- So yummy!
- Remove from oil with a skimming spoon once nicely colored.
- Place them on a kitchen paper.
- Once cooled down, sprinkle icing sugar generously.