Anise Wine Fritters with Honey Drizzle

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Borrachuelos are traditional Andalusian fritters enjoyed especially during Semana Santa (Holy Week). Sweetened with anise-infused wine and finished with a honey drizzle, these crisp, golden puffs are light, aromatic, and lightly boozy.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 32 gSugar
• 5 gProtein
• 75 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (120 ml) sweet Moscatel or other sweet white wine
• 2 tablespoons anise liqueur (or 2 teaspoons anise seeds, lightly crushed)
• 1 large egg
• 2 tablespoons granulated sugar
• 1 tablespoon olive oil, plus more for frying
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Zest of 1 lemon
• Pinch of salt

For finishing

• 1/2 cup (120 ml) honey
• 2 tablespoons warm water
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• Powdered sugar, for dusting (optional)

Directions

1. In a medium bowl, whisk together the flour, baking powder, sugar, cinnamon, lemon zest, and salt. Make a well in the center.
2. In a separate bowl, whisk the egg, then add the wine, anise liqueur (or crushed anise seeds), and olive oil. Pour the wet ingredients into the dry and stir until a soft, sticky dough forms. Cover and let rest for 15 minutes.
3. Heat about 1 1/2 inches of olive oil in a deep heavy-bottomed pot or skillet to 350°F (175°C). The oil should be hot enough that a small drop of dough sizzles immediately.
4. Wet your hands with water and pinch off tablespoon-sized pieces of dough. Flatten each piece slightly and gently lower 4-5 at a time into the hot oil. Fry for about 2 minutes per side, turning once, until deeply golden and crisp.
5. Remove the fritters with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining dough in batches, being careful not to overcrowd the pot.
6. In a small saucepan over low heat, warm the honey with the water, lemon juice, and cinnamon, stirring until smooth and just warm.
7. Arrange the warm fritters on a platter and drizzle generously with the honey syrup. Dust lightly with powdered sugar if desired and serve immediately.

Cook’s Notes

• For a more traditional filling, spoon a teaspoon of cabello de ángel (sweet pumpkin jam) into the center of each dough piece before frying.
• Keep the oil temperature steady at 350°F; too cool and the fritters absorb oil, too hot and they brown before cooking through.
• The dough is intentionally sticky; wetting your hands before shaping prevents it from clinging to your fingers.
• Serve the fritters the same day they are made, as they lose their crispness quickly.
• A dry sherry or Pedro Ximénez can be used in place of Moscatel for a deeper, more caramel-like note.

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