Ingredients Makes around 20–25 orelletes: 300g plain wheat flour 2 eggs 75 ml mild olive oil 75 ml water 50g sugar 1 tablespoon aniseed (matafaluga) 1 tablespoon anise liqueur Zest of 1 lemon 1 teaspoon baking powder A pinch of salt Plenty of sunflower oil for frying Sugar for coating Equipment: large bowl, rolling pin, deep frying pan Preparation time: 40 minutes Difficulty: medium Steps to follow Start by preparing the infusion. Place the water and the aniseed (matafaluga) in a small saucepan and bring to the boil. Let it boil for one minute, then remove from the heat, cover and allow to cool completely. Once cold, strain the water and discard the seeds. In a large bowl, beat the eggs with the sugar, lemon zest, anise liqueur, mild olive oil and the cooled infusion. Mix well. In another bowl, combine the flour, baking powder and a pinch of salt. Gradually add the dry mixture to the wet ingredients, stirring first with a fork, then kneading by hand until you get a smooth, elastic dough that doesn’t stick. Cover the dough with a clean tea towel and leave it to rest for 20 minutes. After resting, divide the dough into small balls about the size of a walnut. On a lightly oiled surface, use a rolling pin to roll out each ball until it is extremely thin, almost transparent. Heat plenty of sunflower oil in a deep frying pan over medium-high heat. Fry the orelletes one at a time. They’ll puff up and turn golden quickly. Flip them to cook evenly on both sides. They should be nicely browned and crisp. Remove the orelletes with a slotted spoon and drain on kitchen paper to remove any excess oil. While still warm, coat generously with sugar. Presentation and recommended dressings Orelletes are served at room temperature, stacked on a plate. They’re very delicate, so handle them with care. They’re perfect with coffee or as a dessert for any festive occasion. Although strongly rooted in the Terres de Lleida, orelletes are made in other parts of Catalonia too, with similar versions found in places like Ibiza (orelletes d’Eivissa) and Valencia — a testament to the popularity of this type of fried sweet across the Mediterranean. As an alternative to sugar, they can also be served with a drizzle of honey. Other related recipes Bunyols de l’Empordà Panellets Coca de llardons (pork rind pastry) Neules (rolled wafers)