Ciutadella All Saints’ Day Fritters

Ingredients

• 500 g flour

• 2 eggs

• 1 sachet of Royal baking powder

• 250 g boiled monyaco or potato

• 25 g baker’s yeast

• 1 small handful of sugar

• A little lukewarm water

• Olive oil

• Sugar for coating

Method

Dissolve the baker’s yeast in a little lukewarm water in a large bowl. Then add the beaten eggs and sugar, and mix well.

Next, add the boiled monyaco or potato, well mashed with a fork. Mix thoroughly until there are no lumps.

Gradually add the flour and Royal baking powder. Knead well and, from time to time, add a small drizzle of olive oil until the dough comes together properly.

The dough should not be too firm, but it should be manageable enough to shape the fritters with their characteristic hole in the middle.

Fry them in plenty of hot olive oil. The fritters should float freely in the oil so that they cook evenly.

Once well fried, remove them from the oil and coat them in sugar.

Following tradition, they can be eaten dipped in grape syrup or served with honey.

Recipe by Margarita Juanico Marquès.