Ingredients
Method
Step 1: Mix the dough
- Combine flour, salt, and baking powder in a large bowl. Slowly pour in warm water while stirring until you have a thick, sticky batter.
Step 2: Rest the batter
- Cover with a clean kitchen towel and let it rest for about 30 minutes. This helps the dough relax and makes frying easier.
Step 3: Heat the oil
- Pour enough vegetable oil into a deep frying pan so the porras can float. Heat to around 350°F (175°C). Test with a small drop of batter—it should sizzle right away.
Step 4: Shape the porras
- Spoon the batter into a piping bag with a wide round tip. Pipe strips of dough directly into the hot oil. If you don’t have a piping bag, you can use a plastic freezer bag with the corner cut off.
Step 5: Fry until golden
- Fry for 2–3 minutes on each side until golden brown and crisp on the outside. Work in small batches so the oil stays hot.
Step 6: Drain and serve
- Lift porras out with a slotted spoon and place them on paper towels to drain. Serve warm. You can sprinkle with sugar and dip them into hot chocolate for the full Spanish experience.
Notes
- Eat porras fresh. They lose their crispness if kept too long.
- For a more traditional texture, you can replace the baking powder with 1 teaspoon of dry yeast and let the dough rise for an hour.
- Best served with thick Spanish-style hot chocolate, but they’re also delicious with coffee or café con leche.