This traditional Easter dessert has notes of cinnamon and a subtle sweetness that provide it with a spiced complexity. It combines well with an aged PX wine from DO Montilla Moriles in Malaga.
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Torrijas (Bread Fritters with Sugar)
Preparation
Soak the slices of bread in the sweet wine or sweetened milk until the bread has absorbed the liquid. Dip the slices of bread into the beaten egg and fry them in the Spanish extra virgin olive oil, turning to brown both sides. Sprinkle with sugar. As an alternative, dip them into honey that has been thinned by heating it gently. Serve hot or cold.
Preparation: Sonia Fuentes/©ICEX.
Preparation
Sprinkle with cinnamon.
Nutritional Facts
Energy (kcal): 329
Energy (kJ): 1,375
Protein (g): 5.0
Fat (g): 12.0
Carbohydrates (g): 33.0
Fibre (g): 0.9
Vitamin B12 (μg): 0.35
Selenium (μg): 12.8
Iron (mg): 1.4
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 4 thick slices of day-old bread
- 250 ml Sherry wine or sweetened milk
- 1 large egg, beaten
- Spanish olive oil for frying
- Sugar or honey
- Ground cinnamon
- 4 thick slices of day-old bread
- 8.924 fl. oz Sherry wine or sweetened milk
- 1 large egg, beaten
- Spanish olive oil for frying
- Sugar or honey
- Ground cinnamon
- 4 thick slices of day-old bread
- 1.057 cup Sherry wine or sweetened milk
- 1 large egg, beaten
- Spanish olive oil for frying
- Sugar or honey
- Ground cinnamon
Wine match