Where it comes from
Serón (Upper Almanzora)
The gañotes of Serón begin with a gesture that already perfumes the kitchen: frying an orange peel in the oil to scent it. Then the recipe is counted in glasses: for each egg, one glass of that oil, six of flour, aniseed and white wine. The dough is rolled very thin, folded, fried, and dipped on the way out in sugar or honey: crisp, golden, with orange in the background.
It is a recipe from another time that today lives mostly in homes, with no telling how many kitchens still make it. Its occasion is Holy Week, and there we leave it, just as it is.
A note to avoid confusion: these are not the gañotes of Ubrique, in Cádiz, that namesake sweet rolled in a spiral around a cane. Serón's are folded, fried and eaten without further ceremony.
What it is made with
- Egg
- Olive oil (scented with fried orange peel)
- Flour
- Aniseed (matalahúva)
- White wine
- Sugar or honey
Underlined ingredients link to Local produce.
How it is made at home
- Fry an orange peel in the oil to scent it and let it cool.
- Mix the egg with the oil, white wine and aniseed.
- Add flour until you have a dough that can be rolled out.
- Roll the dough very thin and fold it.
- Fry the pieces in hot oil.
- Coat them in sugar or honey as they come out.