Mexican Fritters in Syrup from 'Mexico: The Cookbook' by Margarita Carrillo Arronte

 

Serves 6

1. Bring 1 ½ cups (12 fl oz/350 ml) water to a boil in a saucepan. Add the tomatillo husks, salt, and one star anise and simmer for 10 minutes. Remove the pan from the heat and strain into a bowl.
2. Sift together the flour and baking powder into a mound on a clean work surface, and make a well in the center. Put the eggs and melted butter into the well and begin to incorporate the dry ingredients, gradually adding the flavored water, a little at a time. Knead well to a smooth, elastic dough. Shape the dough into a ball, cover, and let stand for 1 hour.
3. Heat the oil in a deep fryer to 350°F (180°C) or until a cube of day-old bread browns in 30 seconds.
4. Roll pieces of the dough into small balls between the palms of your hands, then roll out into disks on a lightly floured surface. Add the disks to the hot oil, in batches if necessary, and cook until golden. Remove and drain on paper towels, then let to cool.
5. To make the syrup, put the raw sugar, the other star anise and the cinnamon stick into a saucepan, pour in 2 cups (16 fl oz/475 ml) water, and bring to a boil, stirring until the sugar has dissolved completely. Boil without stirring for a few minutes until syrupy, then remove from the heat and let cool.
6. Put the fritters on a serving plate, pour the syrup over them, and serve at room temperature.