Periquitos de Ordes Recipe: Galician Anise Fritters 2026

Periquitos de Ordes are golden, knotted fritters from the small town of Ordes in Galicia, scented with anise and lemon and finished with a snow of powdered sugar. They are a classic homemade sweet made during Entroido, the Galician Carnival, when fried pastries take over kitchens and bakeries across the region.

These little treats have been passed down from grandmothers to grandchildren for generations, and in Ordes they are a true badge of local identity. You will find them in pastry shops, bakeries and family homes throughout the celebrations, ready to be shared at snack time or as a simple dessert.

The dough comes together in minutes with pantry staples, then rests for two hours before being shaped into cords and tied into loose knots. A quick fry at 180 ºC gives them a crisp shell and a tender, aromatic crumb, and a dusting of icing sugar is all they need before serving.

Ingredients for Periquitos de Ordes

This recipe makes about 20 fritters.

• 225 g all-purpose flour
• 1 medium egg
• 20 ml lemon juice
• Zest of half a lemon
• 20 ml anise liqueur
• 20 ml olive oil
• 2 g baking powder
• 2 g salt
• Oil for frying
• 20 g powdered sugar

How to Make Periquitos de Ordes Step by Step

1. Combine the dough ingredients

Put 225 g of all-purpose flour, 1 medium egg, 20 ml of lemon juice, the zest of half a lemon, 20 ml of anise liqueur, 20 ml of olive oil, 2 g of baking powder and 2 g of salt in a large bowl.

2. Mix into a smooth dough

Mix everything very well with your hands or a spatula until you have a homogeneous dough. If it feels too dry, add a little more oil; if it is too wet, add flour a tiny bit at a time so it does not become overly dry.

3. Rest the dough

Shape the dough into a ball, cover it with a clean cotton cloth and let it rest at room temperature for a couple of hours.

4. Shape the periquitos

Take portions of about 20 g of dough and roll each into a cord roughly 20 cm long. Tie the cords into a loose knot to form the periquitos, placing them on parchment paper as you go so they do not stick to the work surface.

5. Fry the periquitos

Heat the frying oil to 180 ºC. It is important to keep the oil at that temperature so the fritters cook through on the inside and turn crisp on the outside. Fry them in small batches and, once golden, drain them on paper towels to remove excess oil.

6. Dust with sugar and serve

Before serving, sprinkle the periquitos with 20 g of powdered sugar and serve.

7. Store any leftovers

If you have any left over, keep them well sealed in an airtight container.

Tips for the Best Periquitos de Ordes

Keep the dough balanced

The dough should be soft but not sticky, so adjust it gradually: a touch more oil if it looks dry, a little flour if it feels wet. Adding flour too quickly can make the fritters dense, so go slowly and stop as soon as the texture feels right.

Respect the frying temperature

Frying at 180 ºC is what gives the periquitos their crisp shell and fully cooked center. Work in small batches so the oil temperature does not drop, and drain each batch on paper towels before moving on to the next.

Serve them fresh

These fritters are at their best the day they are made, once the powdered sugar has been dusted over them. If you need to keep them longer, store them in an airtight container and dust with sugar again just before serving.

30 Favorite Recipes I Keep Coming Back To at Home

Maybe you're wired the same way I am: your kitchen rotation is a blend of cozy standbys, well-loved dishes from around the globe, and sweets that make a crowd happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a deeply rich Chocolate Mousse Cake recipe. And on days when only fruit-forward comfort will do, this timeless French Tarte Tatin recipe is my reliable pick.

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After countless rounds of testing and tweaking in my own kitchen, I've come to believe the finest dishes are built on straightforward steps, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely cook on repeat—whether it's a fast solo meal or something festive for the people I love.

On the sweet side, the lush, velvety Orange Chocolate Mousse Recipe is my pick when I want a dessert that feels fancy yet comes together without fuss. Another treat I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the celebrated Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When light and easy is what I'm after, I lean on the timeless Italian Caprese Salad Recipe or a flawlessly done Simple Poached Egg Recipe. For more filling comfort fare, I frequently suggest the crowd-pleasing Meatball Sandwich Recipe, the luscious Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine, among them the genuine Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is yet another category I turn to often, since it delivers speed without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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