Skip to main content

Redots a la paella

Delicious ring-shaped doughnuts cooked in a pan, a typical speciality of the Matarraña region.

Ingredients

  • To taste

    Eggs

  • To taste

    Milk

  • To taste

    Oil

  • To taste

    Sugar

  • To taste

    Yeast

  • To taste

    Lemon zest

  • To taste

    Flour

  • To taste

    Aguardiente or anisette

0 / 8
STEPS COMPLETED

  1. Heat the oil over a high flame

  2. While it heats, prepare the redots batter: mix 3 whole eggs, 1 glass of milk, 1 glass of oil, 3 tablespoons of sugar and some of the zest of a lemon

  3. Beat well, then add six tablespoons of flour

  4. Keep beating until you reach an intermediate texture, neither liquid nor too thick

  5. As you beat, you can adjust the amount of flour until you achieve the right texture

  6. Once the batter is ready, lower the oil temperature until it is gentle, then shape the batter into rings and fry them

  7. They should only be golden on the outside, but cooked through on the inside

  8. Wait until the redot cools down, and once cold, brush it with aguardiente or anisette and coat it in sugar

Matarraña · Tourism

Plan your experience

Discover accommodation, local guides and services for your route through Matarraña.