They’re the classic sweet treat eaten at Easter across Spain, but Canarian torrijas follow a different recipe. Unlike the bread-based versions found on the mainland, these start with a light batter. We turned to Canarian grandmother Adela Mendoza González for the traditional method, and she reeled off the ingredients as if making them in her head. Her expertise comes from years of experience rather than the precision of measuring spoons.
‘Put a saucepan on a medium heat with a litre of whole milk,’ she begins, ‘and add a strip of orange and lemon peel. Remove from the heat just before it boils. Strain out the peels and leave the milk to cool.’
‘Meanwhile,’ she continues, ‘put four eggs in a blender with the cooled milk and add two to four tablespoons of sugar, depending on how sweet you like them. It’s best to taste as you go. Blend it all, then gradually add self-raising flour while stirring constantly. The batter should be neither too runny nor too thick.’
‘Once the batter is ready,’ Adela explains, ‘make the fritters by using a wooden spoon to ladle dollops into very hot oil. Watch that they don’t burn, and flip when lightly golden. Serve with a dusting of sugar.’
‘These quantities make a generous serving,’ she assures us, adding a final secret: ‘I like to add raisins to mine, and sometimes I use honey instead of sugar.’
