Filled lent fritters.

  • 150 g flour
  • 2 eggs
  • 2 dl milk
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 1 lemon
  • The rind of an orange, cut into a spiral
  • 1 l frying oil


Boil the milk along with the rinds of the citrus fruits and allow to cool. Separate the yolks and the egg whites and pass the flour and the baking powder through a sieve, together. Place the flour, baking powder and milk in a bowl. Knead the ingredients together and then add the yolks. Continue to stir until a paste is formed and then allow it to stand for a few hours in a warm place.

Whisk the egg whites until stiff and fold into the mix adding a pinch of table salt. Add oil to a large saucepan and, once it is very hot, place dollops of the paste into the oil. Once browned, remove from the saucepan one by one and allow to cool. Cut in half and fill with crème pâtissière. Join the two halves together to afford the initial appearance.