Purim Fazuelos
These delicate, crispy, ribbon-like fried pastries are a Sephardic Purim tradition dusted in sweet cinnamon sugar or drenched in honey syrup.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 large eggs
- •2 tablespoons vegetable oil
- •1/4 cup water (60ml)
- •1 tablespoon sugar
- •1/4 teaspoon salt
- •4 cups neutral oil for frying (such as canola or sunflower)
- •1 cup powdered sugar or honey for serving
- •1 tablespoon ground cinnamon
Instructions
- 1
In a large bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, vegetable oil, and water.
- 2
Mix well until a dough forms, then turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- 3
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
- 4
Divide the rested dough into 12 equal golf-ball-sized pieces.
- 5
Using a rolling pin, roll each piece of dough out on a well-floured surface until it is extremely thin, almost translucent like paper.
- 6
Heat about 1 inch of neutral oil in a deep skillet or frying pan to 350°F (175°C).
- 7
Carefully slip one sheet of rolled dough into the hot oil. It will bubble up instantly. Use tongs or a fork to gently pleat or fold the pastry as it fries to create its signature ruffled shape.
- 8
Fry for about 1 to 2 minutes on each side until golden brown and crisp, then transfer to paper towels to drain.
- 9
Repeat the rolling and frying process for the remaining dough pieces.
- 10
Dust the warm fazuelos generously with cinnamon sugar or drizzle with honey before serving.
💡 Chef tips
- Make-ahead tip: You can roll out the dough circles in advance, layering them between sheets of parchment paper so they do not stick before frying.
- Storage tip: Store cooled, undecorated fazuelos in an airtight container at room temperature for up to 3 days, and reheat them briefly in a low oven to restore crispness.
- Serving variation: Traditional Sephardic communities often soak them briefly in a warm sugar-lemon syrup instead of using dry cinnamon sugar.
✅ How it should turn out
The finished fazuelos are delightfully light, incredibly shatteringly crisp, and fragrant with sweet cinnamon, ready to melt in your mouth.