Jolgorio, joy and lots of pan fruits, that’s how we understand carnival in Spain, but also in the countries that surround us and there are many occasions that we have had to make carnival recipes in DAP, a perfect time of year to not pay attention to calories.
From classics of Spanish cuisine to international references that are always appetizing, carnival cuisine is characterized by a abundant use of sugar and honeyand also from going through the pan or through the fryer more than one recipe.
The last chance to say goodbye to Don Carnal before Doña Cuaresma and the corresponding Burial of the Sardine appear, these carnival recipes are the perfect opportunity to give ourselves more than one whim.
To make this trip even tastier, we are going to distribute the adventure between Spanish Carnival recipes and international Carnival recipes, hoping that you dare to start this tasty journey as soon as possible.
Spanish Carnival Recipes
From the Galician Entroido to the powerful carnivals of the south, where Cádiz and the Canary Islands, without forgetting the Murcian Águilas, mark the tempo, our kitchen is filled with sweetness in Carnival recipes that allow us to give ourselves some whim without sorrow.
Cordovan soups
Heat the water and oil in a saucepan, along with a pinch of salt. Just before it starts to boil, we remove it from the heat. In a deep bowl introduce the flour and make a hole in the center. Let’s return the previous mixture -hot- in it.
Stir until all the ingredients are integrated and knead to obtain a homogeneous mixture. We round it and let it rest for half an hour, covered with a clean, dry cloth.
Next, with our hands smeared in oil, we take small portions of the dough and roll them (14 units came out for me). We stretch each ball with the help of a rolleras thin as possible -the thinner they are, the more crunchy they will be-, and fry in abundant hot oil.
Flip so that they brown on both sides. We remove the fried cakes to a plate with absorbent paper and wait -if we can resist the temptation- for them to cool before serving. I have dusted them with icing sugar, but they can be drizzled with a drizzle of honey or eaten as is.
More recipes for Carnival in Spain
From the pancakes to the teresitas or the honey soups to the eternal fried milk, Spain is fried and savored during this season with some dishes that may well be local or may be known throughout the country with their small regional variations.
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International Carnival Recipes
The similarities between what we eat outside and inside Spain during these dates is quite similar. Fried masses, whether fattened with eggs or milk, and with good sugar, honey and other sweeteners They are the queens of the ball.
then we bumped into also with traditions like the Germanwhere the spices also gain special strength, or with dishes exported from the five continents and that, although they have a slightly European surname, are already as native as any.
In DAP | The 14 most traditional carnival sweets and desserts that you cannot stop trying
In DAP | Butelo, androlla, chosco and botillo: how they differ and how to cook these sausages (essential in carnival)