Catalan Wind Puff Fritters

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These airy, hollow Catalan fritters puff up dramatically when fried, creating delicate shells that are crisp outside and nearly hollow within. Traditionally sold at street fairs and celebrations in Catalonia, they get their name 'bunyols de vent' (wind puffs) from the airy emptiness inside. A simple flour-water-egg dough is dropped into hot oil and eaten warm, dusted with sugar.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 35 gCarbs
• 1 gFiber
• 12 gSugar
• 5 gProtein
• 180 mgSodium
• 65 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 1 cup (130 g) all-purpose flour
• 1 cup (240 ml) lukewarm water
• 2 large eggs, lightly beaten
• 1 tablespoon granulated sugar
• 1 teaspoon active dry yeast
• 1/2 teaspoon fine salt
• 1 teaspoon olive oil

For frying and finishing

• 4 cups (960 ml) mild vegetable oil, for frying
• 1/2 cup (60 g) powdered sugar, for dusting
• 1 teaspoon ground cinnamon (optional)

Directions

1. In a large bowl, whisk together the lukewarm water, yeast, and sugar; let stand 5 minutes until foamy. Add the salt, olive oil, and flour and whisk until smooth, then beat in the eggs one at a time until the batter is glossy and ribbons off the whisk. Cover and rest 30 minutes at room temperature.
2. Heat the oil in a heavy saucepan or deep fryer to 360°F (182°C), monitoring with a thermometer so the temperature stays steady. Line a tray with paper towels.
3. Working in small batches, drop tablespoon-sized mounds of batter into the hot oil using two teaspoons or a small cookie scoop. Fry 4-5 fritters at a time without crowding.
4. Let the fritters cook about 1 minute on the first side until puffed and golden, then gently turn and fry another 1-2 minutes until evenly golden and hollow-sounding when tapped. They should spin freely in the oil as they puff.
5. Lift the fritters out with a slotted spoon and drain on paper towels for 30 seconds. Repeat with the remaining batter, returning the oil to 360°F between batches.
6. Toss the warm fritters in a bowl with powdered sugar (and cinnamon if using) until coated on all sides. Serve immediately while warm and puffy.
7. (Optional) Stir 100 g dark chocolate with 3 tablespoons heavy cream over low heat for a quick dipping sauce. Pair the fritters with strong coffee or a glass of sweet Moscatel.
8. Repeat the proof and frying steps for any remaining batter, keeping finished fritters in a 200°F oven until ready to serve the whole batch.

Cook’s Notes

• Oil temperature is critical – too cool and the fritters absorb oil and stay dense, too hot and they brown before puffing. Aim for a steady 360°F.
• For extra-hollow shells, beat the batter a little longer to incorporate more air and let it rest a full 45 minutes before frying.
• Drop the batter with wet spoons to prevent sticking and keep the round shape.
• Leftover fritters are best eaten the same day; re-crisp in a 350°F oven for 3-4 minutes.
• A squeeze of lemon zest into the dough adds a bright Catalan touch that pairs beautifully with the sugar coating.

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