Floretas
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These intricate honey-drenched floretas from José Pizarro use a special mould attached to a long stick to shape the batter into delicate flower shapes. Traditionally Anís del Mono liqueur would be used instead of star anise syrup, so use that instead if you have it.
Ingredients
Star anise syrup
- 100g of caster sugar
- 75ml of water
- 1g of star anise
Floreta dough
For drizzling
- 200g of clear honey
Equipment
- rosette iron
Method
Combine the sugar, water and star anise in a pan. Cook over a medium-low heat, stirring regularly, to dissolve the sugar. Once the sugar is dissolved, take the pan off the heat and set aside to cool
- 100g of caster sugar
- 75ml of water
- 1g of star anise
When you’re ready to fry, heat a few centimetres of oil in a deep saucepan to 180°C
- vegetable oil, for deep-frying
Dunk the mould into the hot oil to heat it up. Remove it from the hot oil and shake off any excess oil then immediately dip the mould into the batter until the lower third of the mould is submerged. Lift up the mould, shaking off any excess, and plunge it into the hot oil. Leave it in the oil for a second to cook the batter, then jerk the mould up and down to shake the fritter loose. Brown the little flowers on both sides then remove, laying them on paper towels to drain.
Repeat with the rest of the batter, replacing the mould into the hot oil between each floreta to heat up very thoroughly before starting the next one.
Warm up the honey in a saucepan until it's bubbling with a little bit of the remaining star anise syrup. Dip each fritter in the honey on one side only then serve on a plate honey-soaked side up so that the syrup drips down into the holes.
- 200g of clear honey
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Floretas
