White sugar and cinnamon powder mixed, for covering the papajotes
Instructions
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.