Hey, wait! Where’s the recipe for Oreillettes à l’orange? Don’t worry, it’s only migrated to a new home on the Internet: www.acparker.com/blog
Mardi Gras Tradition: oreillettes à l’orange
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{ 18 comments… read them below or add one }
These look just beautiful! I’ll have to give these a try :) Thanks for posting these. Really tasty looking photos!
Thanks, Lisa. Let me know if you make them.
these look and sound delicious – i must try them, as we all love this kind of sweet
they look relatively easy to make – i will let you know when i make them
I love the phone a friend cooking advice. I just did this yesterday with another recipe. And it looks like you fry things after all! ; )
Yes, I guess I must confess that I do fry some things from time to time. Not often, but the oreillettes are worth it.
I’ve never seen these before – they look fantastic! What a treat :)
Thanks, Lucy. The ones I made are now almost gone—they are a great treat, which means they go down a bit too easily, perhaps.
just made the dough, let’s see what develops…
would a light syrup instead of sugar coating work?
this is what we usually put on greek fried dough…
Maria, if the oreillettes are crisp enough, I don’t see why the syrup wouldn’t work. I like the idea of using the traditional Greek topping on them, so you’ll have to let me know how they come out. Thanks for trying the recipe.
i used syrup instead of sugar
they worked out perfectly, and i am sure i will make them again
http://www.flickr.com/photos/7209077@N06/4365861162/
Bravo-sou! I’m happy to know that the oreillettes worked out with the syrup, since that opens up a whole new world of possibilities for flavor and fun in the kitchen. I hope they become a much-enjoyed tradition in your house, too. Thanks for trying them and reporting back.
Mmm, these look delicious. I love the story, too!
Kelsey, it’s great to see you here. Thanks for stopping by and leaving a comment.
Oh…..you know my heart….orange flavoured fritters????????????? I ♥ Gege. And thanks for the great narrative too!
We ALL love Gégé! She’s the best. Glad you stopped by and left a comment; thanks for the compliment on narrative, too. :-)
i cant belive you posted this recipe IM SO EXCITED i went to the south of france last year for my honey moon and we ate these sweet numbers all the time we even stocked up on it. I have been looking for this recipe and I came across your fantastic website as i love cooking too i have my own blog http://www.whatscookingaustralia.com passion is food cooking and eating of course.
i want to thankyou for posting this amazing sweet recipe it is to die for
Brigette, Sorry for the delay in replying to your comment. Holiday season has had me spinning like a top. But I really appreciate your taking the time to write to me! Thank you so much. About the Oreillettes… Yes, they are quite addictive, and of course if you enjoyed them in the South of France on your honeymoon, well… then they are that much sweeter. Hope you do make them. Thanks again. ~ Allison
Hey, I just discovered this page searching some info about Mardi Gras, and I was very surprised that this recipe was known to somewhere out of my homeland. I live in Galicia, in the northwest of Spain, and here we have plenty of Carnival recipes. Among them (flowers, lemon leaves, “periquitos” and most of all “filloas”…) is precisely this one: the oreillettes, known around here as “orellas”.
Every family has its own recipe, of course, but I’ve always preferred my mum’s: swap the rhum for anisette, and the orange zest for lemon. Use light oil (sunflower is my pick), and, most of all, roll them very, very thin. Nothing can beat a Mardi Gras knocking at every door in town in your silly costume, and being invited to tons of orellas and anything else you could think about!