These homemade fritters have a touch of coffee along with cinnamon and sugar. Fried crispy they are warm and delicious.
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 1 tablespoon ground cinnamon
- 4 cups all-purpose flour
- 1/2 cup NESCAFÉ Café de Olla Instant Coffee Beverage Granules
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable shortening
- 1 1/2 cups warm water
- 4 cups vegetable oil for frying
- Sparkling sugars (white, green and red)
COMBINE 1 tablespoon sugar and cinnamon in small bowl; set aside.
MIX remaining ¼ cup sugar, flour, coffee granules, baking powder and salt in a large bowl.
BLEND vegetable shortening into flour mixture using your hands until well mixed with no large lumps. Add water and mix. Knead dough for 5 minutes until smooth.
DIVIDE dough into 54 balls using a rounded tablespoon (about 1½ inches in diameter or the size of a large walnut). Cover the dough balls with a clean cloth; let rest for 20 minutes.
ROLL out each ball on a lightly floured board until about 4½ to 5 inches in diameter and 1/8-inch-thick.
HEAT oil in a large heavy skillet or pot to 350° F to 375° F. Deep fry fritters in small batches in the hot oil for 30 seconds on each side or until puffed up slightly. Remove and drain on paper towels.
SPRINKLE reserved cinnamon-sugar mixture over fritters as soon as you remove them from the skillet. Sprinkle with sparkling sugars, if desired.
COOK’S TIP: Serve fritters with piloncillo syrup. Combine ¾ cup piloncillo, also known as brown loaf sugar (or dark brown sugar), 1 ½ cups water and a cinnamon stick in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Bring to a boil and cook, stirring frequently, for 10 to 15 minutes or until reduced by half and thick enough to coat the spoon; remove from heat. Discard cinnamon stick and cool. Serve warm over fritters. For additional flavor, add a pinch of anise seeds to the piloncillo mixture before cooking.