“BAÑOTES DE ARCHIDONA”
- Virgin extra olive oil
- Cane honey
- For each egg, pour a tablespoon of oil and the most amount of floor as possible, trying to obtain a dough not excessively hard.
- Once the dough is well kneaded, shape it into sticks or pestiños (folded squares).
- Fry with plenty of olive oil, not overheated, to avoid they stay raw on the inside. Turn them over, stirring constantly to increase their size.
- Finally, dip into honey, just like the pestiños
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