All Saints’ Day fritters, the most traditional sweetness of the Menorcan autumn

With the arrival of All Saints’ Day, Menorcan gastronomy brings back one of the most cherished preparations in its traditional calendar: bunyols, or fritters. Deeply associated with this time of year, they have formed part of afternoon snacks, family gatherings and the tables of 1 November for generations.

All Saints’ Day fritters are characterised by a soft, light dough, fried until it takes on its distinctive golden colour. But an essential part of the tradition is also how they are served. In the past, and still today in many homes, they are eaten dipped in arrop, a thick, sweet syrup that can be made from grapes or prickly pears. It is a combination of flavours that takes us straight back to seasonal cooking and to the old pantries of Menorca.

Another very Menorcan way of enjoying them is with honey from the island, allowing the sweetness and aromas of the honey to soak into the fritter and enhance its texture.

When they are served as dessert at an All Saints’ Day meal, the fritters also have a traditional companion: a small glass of sweet wine or Muscat. The aromatic intensity of the wine and its sweetness complete a simple and festive pairing.

Fritters, arrop, honey and sweet wine thus form a small autumn gastronomic ritual. An All Saints’ Day tradition that remains very much alive and reminds us that the Menorcan calendar can also be told through its flavours.