Ingredients
Method
- In a medium bowl, sift together the flour, baking powder and salt.
- In a separate medium bowl, place the egg and sugar and mix quickly with an electric mixer or a hand whisk. Then add the milk and lemon zest, making sure to add only the yellow part of the zest, not the white, because it is bitter, and beat again.
- Pour the flour mixture into the egg mixture, little by little, mixing after each addition until you get a homogeneous batter.
- Put the olive oil in a saucepan over medium heat (enough to submerge the papajotes when cooking), and wait for the oil to heat up. You can tell when it is ready because when you pour a little of the mixture, many bubbles quickly form around it.
- When the oil is ready, start making the papajotes. The best way to make them is to use a hand whisk, cover it in the mixture, and, pour the mixture in the oil, forming a string, until it forms a small circle. Let it cook a little and then turn it over to cook on the other side. Cook all the papajotes until the mixture is finished.
- Place the papajotes on a plate with kitchen paper towels to absorb the excess oil. Before they cool, dip the papajotes in the cinnamon sugar to cover them completely and serve.