The wind fritters are one of the oldest traditions of the december holidays. They are of Mozarab origin, they came to Mexico in the hand of the Spaniards and as always the recipe has been adapted to the local uses and traditions.
– The first gastronomic reference, of this recipe, is found in a recipe transcription of the cuisine book of cloister from the San Jeronimo Convent. Made by Sor Juana Ines de la Cruz in the XVII century.
The wind fritters are fried dough balls that are sprinkled with sugar and cinnamon. They are called “wind" because when they are fried they grow a lot and the inside remains hollow, light, full of bubbles and full of wind.
The difference that these fritters have with the Spanish ones, is that vanilla is used in the preparation to give them a very special flavor. In Mexico the wind fritters can be found at fair stalls and in food markets.
About the Recipe
The laborious part of this recipe consists of preparing the dough, then frying the wind fritters is easy.
It is very important to fry the wind fritters dough with a vegetable oil because the olive oil is not good for frying dough.
You have to get vanilla extract to prepare these fritters because it gives a sensational flavor.
The wind fritters will be ready in 20 minutes.
This recipe is for approximately 15 wind fritters.