CookEat Recipe
Tondone Pancake Fritters
A pale flour-and-water pancake pounded with eggs and lemon zest, then fried in spoonfuls into puffed round fritters.
Method
Steps
Step 1
Gather the ingredients: 250 g very fine plain flour; 300 ml water; 6 eggs: 2 left whole and 4 separated; A pinch of salt; 1 teaspoon finely grated lemon zest; 20 g butter for cooking the initial pancake; oil or lard may replace it; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for finishing; Optional: 100 g Malaga raisins, soaked and deseeded as instructed.
Step 2
Gradually mix the water into the flour until smooth and add the salt. Melt the butter in a broad frying pan over moderate-low heat, pour in the mixture and cook gently until set on the bottom while keeping it pale, about 4–6 minutes. Slide onto a plate and turn back into the pan to cook the other side until fully set and cooked through, about 3–5 minutes. This plain cooked pancake is the tondone.
Step 3
Transfer to a clean shallow dish and let cool promptly until no longer hot, about 10–15 minutes. Pound the pancake thoroughly in a mortar with the lemon zest until smooth. Work in the first two whole eggs together.
Step 4
Separate the remaining four eggs. Beat their four whites until stiff. Work one yolk into the pancake mixture thoroughly with a wooden spoon, then fold in about one-quarter of the whipped whites. Repeat with each remaining yolk followed by another quarter of the whites. The result should be smooth and spoonable; do not taste the raw egg mixture.
Step 5
Heat the frying oil to about 170°C. Drop rounded spoonfuls about 3 cm across into the oil in small batches, leaving plenty of room for them to expand. Fry for about 4–6 minutes, turning carefully, until well puffed, golden and fully cooked to 74°C in the centre. Drain, dust with icing sugar and serve warm.
Step 6
For the raisin variation, soak 100 g Malaga raisins in fresh water for 24 hours in the refrigerator at 4°C or colder, then drain and remove any seeds. Fold into the prepared mixture just before frying. Add the soaking day to the stated preparation time. The source allows oil or lard instead of butter for cooking the first pancake.
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