Pestinos are fritters prepared during Holy Week in Spain, particularly in Andalucia. Flour, oil and sugar: these few ingredients are able to produce a delicious treat. 

Here is the recipe typical of the region. There are other versions like Pestinos with anise and honey from Estremadura, and pestinos made with sweet wine from Malaga. 

Some cooks like to let the dough rest for 15 to 60 minutes before frying. 

1. Fry the zests in the oil.
2. Place the flour and eggs in a large bowl, then mix in the flavored oil with a wooden spoon to form a smooth batter. Finish with the white wine.
3. Roll out the dough very thinly. Cut into rectangles and fold the points over into the centre; press to seal so that the pestinos do not open up when cooked.
4. Fry in a good quantity of hot oil. Drain and transfer to paper towels.
5. Toss in sugar or drizzle with honey.