6 large eggs
28 rounded tablespoons or 3 ½ cups sugar
¾ cup olive oil
6 tablespoons anise liqueur
2 (1-ounce) bottles anise essence
5 ½ cups flour, plus 1 cup (what this means is that you start with 5 ½ cups and try to form the periquillo balls, continuing to add flour as necessary up to 1 cup more for a total of maximum 6 ½ cups.)
Oil for frying
Mix the eggs well with the sugar until the sugar is dissolved. I have always mixed this by hand. Add the oil, liqueur, and anise essence, and mix well. Add the flour slowly by incorporating the first 5 ½ cups until you can start molding small balls with your hands. Your hands need to be clean and coated with olive oil as you form the periquillos. The balls should be about the size of a ping-pong ball or a bit smaller. You only add enough flour to make small, 1 to 1 1/2-inch-wide balls. Keep your hands well oiled to make it easier to form the balls. If there is more flour in the recipe than needed, they will be too hard.
Heat the oil and drop the balls in one by one. Deep-fry until they are golden brown and a small “beak” opens up. Place on paper towels to drain.
***Makes about 40 small periquillos. They should be kept in tins to stay crispy. If you cover them with aluminum or plastic, they will get soggy.
Recipe provided by Genie Milgrom’s “Recipes of my 15 Grandmothers”