Suspiros de Monja (Nun’s Sighs Fritters)
Why this recipe works
- Light, crisp exterior: The choux-style batter puffs in hot oil, forming a delicate shell while keeping the centre soft and tender.
- Choux-style structure: Cooking the flour paste before adding the eggs helps the batter hold together and expand during frying.
- Clean citrus balance: Lemon juice in the batter and zest at the end cut through the richness of the fried dough and icing sugar.
Get the most out of this recipe
Timing notes
- Work in batches: The batter comes together while the oil heats, but the fritters need space in the pot, so allow time for batch frying.
- Best served fresh: These fritters are at their lightest and crispest soon after frying, before the shell has time to soften.
Texture tips
- Dry the paste properly: Cook the flour paste briefly until it pulls away from the pan; this helps prevent a heavy or damp batter.
- Keep the oil steady: Aim for 175°C (345°F) and avoid overcrowding, which can drop the temperature and make the fritters greasy.
Common mistakes
- Frying too hot or too cool: Oil that is too hot browns the outside before the centre cooks; oil that is too cool makes the batter absorb excess fat.
- Adding cold eggs: Room-temperature eggs incorporate more smoothly into the warm paste and help create a glossy, even batter.
Ingredient notes
- Use unwaxed citrus if possible: The zest is used as a finishing ingredient, so an unwaxed lemon gives a cleaner flavour and texture.
- Choose a balanced olive oil: Extra virgin olive oil adds subtle fruitiness; avoid very bitter or overpowering oils for a gentler dessert flavour.
Equipment you'll need
Ingredients
Instructions
- Finely zest the lemon, then set the zest aside for finishing. Squeeze the lemon and set aside 1 tbsp juice for the batter.
- Pour the olive oil into a deep, heavy pot and set over medium heat to reach 175°C (350°F). While it heats, make the choux batter.
- In a saucepan, bring the water, butter and fine sea salt to a brisk simmer, stirring until the butter melts. Tip in the plain flour all at once and beat vigorously with a wooden spoon until a smooth paste forms and pulls away from the sides.
- Cook the paste over low heat for 1 to 2 minutes, stirring constantly, to dry it slightly. Transfer to a bowl and leave for 3 minutes so it is warm rather than hot.
- Beat in the eggs one at a time, mixing well after each addition until the batter is glossy and thick. Stir in the reserved lemon juice.
- Check the oil is at 175°C (350°F), then drop in heaped teaspoons of batter, frying in batches so the pot is not crowded. Fry for 4 to 6 minutes, turning occasionally, until puffed and deep golden.
- Lift the fritters out with a slotted spoon and drain briefly in a sieve strainer. Dust generously with icing sugar and finish with the lemon zest, then serve warm.
Recipe notes
Tips
- Keep the oil temperature steady: if it is too cool the fritters will absorb oil, and if it is too hot they will brown before the centres cook through.
- For the lightest texture, beat the flour paste well in the pan until it forms a smooth ball and leaves a thin film on the base.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are pasteurised where available.
Substitutions
- Replace butter with extra virgin olive oil for a dairy-free batter; use the same amount.
- Replace lemon with orange for a softer citrus finish, using the zest and 1 tbsp juice in the same way.
Storage
- Refrigerate up to 1 days
- Best eaten fresh and warm. If needed, store in an airtight container in the fridge and reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until hot and lightly crisp, then dust with a little more icing sugar.
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Recipe overview
- Servings: 4 servings
- Yield: choux fritters
- Total time: 45min (40min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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