Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup piloncillo (Mexican unrefined brown sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 egg
- 1 tablespoon unsalted butter, melted
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or Dutch oven
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, piloncillo, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Using a small cookie scoop or spoon, drop the batter into the hot oil, about 1 tablespoon at a time. Fry until golden brown, turning occasionally, about 2-3 minutes.
6. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining batter, adjusting the heat as necessary to maintain the oil temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 fritters
Nutritional information:
Calories per serving: 70
Fat: 3g
Carbohydrates: 10g
Protein: 1g
Sodium: 55mg
Sugar: 4g
Substitutions for ingredients:
- Piloncillo can be substituted with dark brown sugar or molasses.
- Milk can be substituted with almond milk or coconut milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts or raisins to the batter for extra texture.
- Serve with a drizzle of honey or maple syrup.
- Dust with powdered sugar or cinnamon sugar before serving.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the fritters from absorbing too much oil.
- Do not overcrowd the pot when frying to ensure even cooking.
- Serve the fritters immediately while they are still warm and crispy.
Storage instructions:
Store leftover fritters in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the fritters in a 350°F oven for 5-10 minutes or until heated through and crispy.
Presentation ideas:
Arrange the fritters on a platter and garnish with fresh berries or sliced fruit.
Garnishes:
Fresh berries, sliced fruit, powdered sugar, cinnamon sugar.
Pairings:
Coffee, hot chocolate, or tea.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, or bacon.
Troubleshooting advice:
- If the fritters are too dense, try adding a little more milk to the batter.
- If the fritters are too oily, make sure the oil is hot enough before frying and drain excess oil on paper towels.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the fritters are cooked through before serving.
Food history:
Cochinito de Piloncillo Fritters are a traditional Mexican dessert that originated in the state of Veracruz. They are made with piloncillo, a type of unrefined brown sugar that is commonly used in Mexican cuisine.
Flavor profiles:
Sweet, cinnamon, nutmeg.
Serving suggestions:
Serve the fritters as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican