Fritters from Empordà, known in the region itself as “brunyols”, appear to be of Arabic origin, although it is also said that they were first produced by nuns in convents and monasteries.

Irrespective of their origin, around the time of Lent, and particularly on Good Friday, the kitchens of Empordà are full of activity.

Fritters can be eaten for dessert, at teatime or at any other time of day. They can be kept for several days, in which time they acquire a denser consistency and for some they are even tastier.