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Les orelletes de Canyeta

  • 12 eggs,
  • 1 kicara (half shell of egg) of fine sugar and another of schnapps
  • half a pound of olive oil
  • flour.
Mix all the ingredients and knead, letting rest about two hours. Then take portions of the dough and spread as thin as possible. They are placed in a pan with hot olive oil, with the help of a cane that is constantly turning and giving the shape of an ear. To serve, sprinkle with fine sugar.