Wind frietters
Fritters are a preparation made of a liquid dough fried in boiling oil. They could be served as snack, appetizer or dessert. They could be sprinkled with sugar or cover them with a light honey, being the most traditional the one made of piloncillo, a type of burned sugar molded as a cone. For Castel...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Boletín Científico de las Ciencias Económico Administrativas de ICEA |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/3521 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/icea/article/view/3521 |
| Access Level: | acceso abierto |
| Palabra clave: | Fritters dough honey piloncillo sugar parties December nuns Buñuelos masa miel azúcar fiestas diciembre monjas |
| Sumario: | Fritters are a preparation made of a liquid dough fried in boiling oil. They could be served as snack, appetizer or dessert. They could be sprinkled with sugar or cover them with a light honey, being the most traditional the one made of piloncillo, a type of burned sugar molded as a cone. For Castellano in her book called “Delicias de Antaño” told us that the nuns of Our Lord of the Snow of St. Brigidag in the year of 1744 they already make the fritters we know actually for the December Festivities. At afternoon nuns used to go out with big trays and seld them, accompanying them with piloncillo honey they elaborated in copper saucepans. Nowadays, some cloisters keep the tradition of making fritters at December Holidays. Fritters are part of most of the country states cuisine, in some of them they present varieties like in Veracruz, they use to prepare them with crab pulp. At Oaxaca state fritters are very traditionals at a festivitie called “Radish Night” wich is celebrated at 23rd.December. In each celebration fritters are made with radish, sweet potatoe and potatoe, amongst other ingredients and usually companied with regional atole, wich is a hot beverage maid of corn and flavor. Cocoa maize atole is the most common among them all in the region. |
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