Andalusian pestiños (Pestiños andaluces)

1 cup sherry wine 
1 cup olive oil 
3/4 of wheat flour 
1 tablespoon aniseed 
1/2 teaspoon sesame 
1/2 lemon zest
pinch of salt 
1 packet of yeast 
honey 
icing sugar 
cinnamon 
1/2 liter of oil for frying





In a frying pan heat 1 cup of olive oil over low heat. Lightly fry the sesame seeds, anise seeds and lemon peel. When the olive oil cool down strain and reserve the seeds.

In a large bowl, place the flour (as a volcano). Add inside the volcano the sherry wine, a pinch of salt, and gradually the 1 cup of the fried olive oil with the seeds but without the lemon peel. Finally add the packet of yeast, mix all the ingredients and let the dough rest for an hour. 
Thereafter roll the dough on a floured table. Using the roller, leaving a thickness of about 2 cm. Cut rectangles and bind the ends.

When ready, heat 1/2 liter of olive oil. Fry the pestiños on medium-high heat.

To serve: 
In Seville people make a syrup with warm water and honey, which are sprinkled fritters. 


In Granada people prepare a mixture of icing sugar and ground cinnamon to sprinkle the pestiños.