🌱🎭 Carnival in Galicia wouldn’t be the same without Orejas de Carnaval, the iconic crispy fried dough shaped like an ear and generously dusted with sugar. Known in Galicia as Orellas de Entroido, these delicate, ultra-thin pastries are a beloved Carnival tradition in northern Spain, passed down from generation to generation.
In Grandma Sita’s kitchen, Orejas de Carnaval are more than a dessert — they’re a celebration of togetherness, laughter, and simple ingredients turned into something magical.
There’s no single “right” recipe for Orejas de Carnaval — every family, every village, and every grandmother adds their own little twist. Grandma Sita’s version honours that tradition, offering a lighter, compassionate take that’s perfect for sharing during Carnival, family gatherings, or alongside a warm cup of coffee as the music and festivities fill the streets. 🎉✨
INGREDIENTS
Dough
250 g all-purpose flour
50g plant-based butter
Zest of 1 lemon
100 ml oat or soy drink
25 ml (1 tbsp) anise extract
1 pinch of salt
1 tbsp fruit jam (optional)
For frying
Sunflower oil or mild olive oil
Lemon peel strips (no white part)
To finish
Powdered sugar or unrefined cane sugar
Ground cinnamon (optional)
💡 Tip: Simply double the ingredients if you’re cooking for a crowd.
METHOD
1. Prepare the dough
Warm the plant-based drink slightly (not hot). In a bowl, mix it with the salt, anise and fruit jam (if using).
In a large bowl, place the flour, make a hole in the middle, and pour in the liquid mixture. Mix all the ingredients, add the melted vegan butter, and knead.
2. Knead & rest
Knead for 5–7 minutes until smooth and elastic and no longer sticky.
Cover with a cloth and let rest at room temperature for 30–60 minutes.
👉 This resting time is the secret to ultra-thin, crispy orejas.
3. Shape the orejas
Divide the dough into walnut-sized portions.
Roll each piece as thin as possible using a rolling pin into a slightly rectangular, elongated shape, until almost translucent.
Pinch one side slightly to give it the traditional ear shape (optional).
4. Prepare the oil
Heat the oil in a wide pan over medium-high heat.
Add the lemon peel strips and fry for 1–2 minutes to perfume the oil. Remove the peels.
5. Fry
Fry each oreja for 20–30 seconds per side, until golden, bubbly and crisp.
Flip carefully — they cook very fast!
6. Drain & finish
Remove and place on kitchen paper to absorb excess oil.
While still warm, sprinkle generously with sugar and cinnamon (optional).
7. Serve
Enjoy warm or at room temperature — light, crunchy and irresistible. Perfect as a Carnival dessert, afternoon snack or festive treat with coffee.
🧓🏻💚 Grandma Sita’s tips
– The thinner the dough, the crispier the orejas. Don’t be afraid to stretch it!
– Resting the dough is essential — never skip it.
– A touch of anise gives them that unmistakable Carnival aroma.
– Orejas are best eaten the same day, shared with laughter and music.
– Store properly, last crunchy for a week, in a food container, tightly closed.
🎭 Grandma Sita wears a Venetian mask handcrafted in paper-mâché according to the original Venice Carnival tradition by master artisans made in Venice, Italy.
📗 A Short History of Galician Carnaval
In Galicia, Carnival (O Entroido) is a long-standing community celebration, with the province of Ourense reigning as its undisputed heart. The “magic triangle” of Xinzo, Laza, and Verín is particularly famous for its rural Carnival traditions, featuring iconic masked characters such as Peliqueiros and Cigarróns. These figures, with their intricate costumes and lively performances, have been part of the cultural landscape for centuries, bringing both spectacle and a sense of ancestral continuity.
Orejas de Carnaval are a beloved traditional sweet from Galicia, prepared especially during Carnival (Entroido). Their name comes from their thin, ear-like shape, symbolizing celebration and indulgence before the solemnity of Lent.
🎭 Pottery mask of a Cigarrón — Honoring popular Carnival traditions in Galicia, handcrafted by Sargadelos in Galicia, Spain.
😋 Still craving more Galician Carnival treats?
Keep the Entroido celebration going with more traditional recipes from Grandma Sita:
👉 Plant-based Filloas de Entroido – classic Galician pancakes, thin and delicate, perfect with sugar or sweet fillings.
👉 Plant-based Follas de Limon – lemon leaves dipped in batter and fried until crisp, aromatic and utterly irresistible.
Discover more Carnival recipes, traditions and flavours, and keep browsing Grandma Sita’s table. 🎭
♻️🌿 A Planet-Friendly Carnival
Carnival is about joy, sharing, and abundance — and it can be kind to the planet too. Grandma Sita’s plant-based Orejas de Carnaval use simple, seasonal ingredients with no animal products and minimal waste, proving tradition can be delicious and sustainable. By making homemade treats, reducing waste, and choosing plant-based recipes, we keep culture alive while caring for the planet. Small actions in the kitchen can turn Carnival into a moment of conscious, crispy, golden joy. Every bit counts — happy Carnival!
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