If there’s one traditional sweet treat that never fails at parties and celebrations, it’s crispy fried flowers with sugar and cinnamon. With their delicate shape and light texture, these golden little wonders have been passed down through generations, becoming a staple of Spanish homemade baking.
Making them at home is much easier than it seems (especially if you pay attention to some tips and tricks I’ve included in the recipe and final notes to help you get them just right). You’ll see that with just a few ingredients and the special mould, you’ll achieve perfect fried flowers: thin, crispy, and with that touch of anise that makes them so irresistible. The best part is that you can enjoy them freshly made or store them for several days without losing their crispy texture.
Follow the step-by-step guide and learn how to make traditional fried flowers with all the tricks to get them perfect on the first try. Depending on where you are, this might be a typical recipe for Easter, Lent, Carnival, pilgrimages, or even Christmas. But you can enjoy them every Sunday! Will you tell us how they turned out? We’d love to hear from you!
Ingredients
- 280 ml whole milk
- 180 g flour
- 1 large egg
- A pinch of salt
- 50 ml sweet anise liqueur
- Sugar and cinnamon for coating*
- Sunflower oil for frying
Note:
- *You can use approximately 1 g of cinnamon for every 10 g of sugar, or in other words, 10 g of cinnamon for every 100 g of sugar.
- Optionally, you can add orange or lemon zest to create different flavours.
Step-by-step preparation of fried flowers
- Sift the flour into a large bowl and add a pinch of salt. Gradually add the egg and milk, whisking by hand until you get a smooth mixture. Add the sweet anise liqueur and continue stirring until fully incorporated. To avoid lumps and achieve a finer texture, you can blend the mixture with a hand blender on low speed for a few seconds.
- Let the batter rest for 30 minutes to allow any air bubbles to disappear. This resting time is essential to ensure the flowers form correctly when fried.
- Fill a deep iron frying pan by De Buyer with plenty of oil (preferably sunflower oil, but olive oil also works) and heat it up.
- Place the Nordic Ware fried flower mould into the oil right from the start so that it heats up well. This will help the batter stick properly.
- Once the oil reaches the ideal temperature (between 205 and 215°C), dip the hot mould into the batter without submerging it completely, then immediately transfer it to the hot oil. Hold it steady while the batter fries.
- After a few seconds, the flower will start to detach from the mould on its own. If it doesn’t, shake it slightly until it releases.
- Let the flower fry until golden and crispy. Then, carefully remove it and place it on absorbent paper to soak up excess oil.
- When the flowers are warm, coat them in the sugar and cinnamon mixture or simply sprinkle them lightly.
- Store the flowers in an airtight container in a cool, dry place to keep them crispy for longer.
In the following video, you’ll see how to use the Nordic Ware flower mould and how the batter detaches from the mould when ready:
Tips and tricks for perfect fried flowers:
- Mixing the batter: Don’t overmix the batter—just enough to combine the ingredients well. If using a hand blender, keep it on the lowest speed to avoid incorporating too much air, which can affect the flowers' texture.
- Resting is essential: Allowing the batter to rest for about 30 minutes helps eliminate air bubbles and makes the flowers crispier and better formed.
- Fry in an iron pan! Iron pans, like those from De Buyer, retain heat excellently and ensure great frying results.
- Anise to taste: The recipe calls for 50 ml of sweet anise, but you can adjust it according to your preference. For a milder flavour, reduce the amount or mix it with a bit of milk. For a stronger anise taste, add a little more.
- Oil choice: You can use mild olive oil or sunflower oil. Olive oil withstands high temperatures better and adds a slight flavour, while sunflower oil is more neutral and traditionally used in fried pastries.
- Key temperature: The oil should be between 205 and 215°C. If it’s too cold, the batter won’t detach well from the mould, and the flowers will absorb too much oil. If it’s too hot, they’ll brown too quickly on the outside and remain raw inside.
- Keep the mould hot: Another important tip: always leave the mould in the oil while heating it, and place it back in the oil after each flower. If it’s not hot enough, the batter won’t stick properly, and the flowers won’t turn out well.
- Sugar and cinnamon in the right ratio: For coating, the ideal proportion is 100 g of sugar per 2 teaspoons of cinnamon. If you prefer a spicier touch, you can increase the amount of cinnamon.
- How to keep them crispy: Once cool, store them in an airtight container in a dry, cool place. This way, they will stay crispy for days and be ready to enjoy anytime.
History and curiosities about fried flowers
Did you know that fried flowers originate from medieval baking? It’s as interesting as it is beautiful: they are a centuries-old treat in Spanish pastry-making, believed to have evolved from medieval fritters made in convents and homes using simple ingredients like flour, eggs, milk, and sugar. Over time, they adapted to different Spanish regions, especially in Castilla-La Mancha, Castilla y León, La Rioja, and Extremadura, as well as other countries. Their unique shape came later, when iron moulds with floral designs started being used.
In Spain, they are a classic, but there are similar versions worldwide:
- Mexico: Known as buñuelos de viento or carnival flowers, popular during Christmas and religious festivals.
- Portugal: Called filhós en flor, also a festive treat.
- Northern Europe & USA: Known as rosettes, traditionally made at Christmas, especially in Swedish and Norwegian communities.
Despite the passage of time, fried flowers remain an irresistible sweet treat loved for their crispy texture and delicate flavour. With the right tricks, they turn out perfect every time—so if you’ve never tried them... now you have no excuse!
