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Carnival Ears - Typical Spanish dessert

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This is a typical dessert from the days of "Entroido" or Carnival in Galicia, that I tried for the first time when I was doing the Camino del norte.

It is a simple recipe, without great complications, but it is advisable to follow some recommendation for the ears to come out perfect. Here we like them very thin, so that they are crunchy. Do not use baking powder. There are places where it is used, but they are soft and not at all crisp.

Once the dough has been made, it must be left to rest for as long as necessary, so that it has the appropriate final texture. Instead of milk, we use warm water. The original recipe contains lard, but we have replaced it with butter. Easier to find and handle in the production process.

Before consuming them, it is necessary to cool them, and it is at this point that we sprinkle them with the glass sugar, not before. The oil for frying, we use sunflower oil, so that it does not flavor the dough. If you use olive oil, make it very soft. When frying, the oil should be hot, but without smoking.

In most recipes anise is used. At home we add very little (or nothing) and replace it with lemon or orange zest. Gives it a delicious touch.




  • 500 gr. of wheat flour
  • 100 gr. of butter (or lard)
  • 2 medium eggs
  • 100 gr. of white sugar
  • 125 ml. warm water
  • 10 ml. anise
  • Scratch of 1 lemon (or orange)
  • Sunflower oil
  • 1 pinch of salt
  • Glass sugar (decoration)


For 8/10 people

Difficulty: easy

Time: 15 min. 1 hour + 15 min


Preparation of the recipe:

  1. First of all, we wash the lemon/orange, grated and reserved. Melt the butter in the microwave or in a saucepan.
  2. In a large bowl, add the warm water, butter, sugar, eggs, lemon zest, aniseed (or not) and finally a pinch of salt. We mix everything well, to make it a homogeneous cream without lumps.
  3. Now add the flour, slowly. First we mix with the help of a fork, and then directly with the hands. We knead until we have a soft and manageable dough, something wet to the touch. Cover it with a clean cloth and leave it to rest (at room temperature) for at least 1 hour.
  4. After a while, we separate small pieces, the size of a walnut. On the worktop, stretch with a roller (or bottle) so that the dough is very thin. If you see it sticking, pour some oil on the roller.
  5. We give them an ear shape, pressing one of the sides with a fork. They can also be rectangular, triangular, etc. to your liking.
  6. Heat plenty of sunflower oil (without steaming) and fry the ears, turn and turn, until they are slightly browned. Try not to overdo them too much, and make them light in colour. Fry them in twos, so that they do not lower the oil temperature and do not stick together.
  7. Remove and set aside on absorbent paper. Let them cool, transfer them to a plate/source and sprinkle with (or not) sugar to decorate them.




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