Blancmanger Fritters

Great cooks have always known how to make wonderful things from leftovers. These fritters are a good example. Blancmanger, Manjar blanco in Spanish, was a favorite dish at the Spanish court, where it was prepared with the most luxurious ingredients available.


Chicken crests


Chicken's feet


Chicken breast


White onion





1 stalk

Bay leaf



1 sprig

Ground cinnamon

to garnish

Rose petals

to garnish


300 g

Rice flour

150 g

Chopped almonds

150 g


2 sticks

Olive oil

to taste




125 g

Almond milk

1 litre

Modern Recipe

  • Step 1
    Prepare the almond milk

    Soak raw almonds in plenty of water overnight. Drain them, add 1 litre of water and chop with a blender. Pass through a fine sieve or coffee filter and set aside in a bottle or covered pan.

  • Step 2
    Make the chicken stock

    Put the chicken breast, crests, feet, onion, carrots, celery, bay leaf and parsley in a saucepan. Cover in water, season to taste and bring to the boil. Boil until the breast is cooked: about 40 minutes.

  • Step 3
    Boil the milk and the stock

    Boil the litre of almond milk and 1/2 litre of chicken stock.

  • Step 4
    Mix the dry ingredients

    Mix 300 g of sugar and 150 g of rice flour together with 150 g of chopped and peeled almonds.

  • Step 5
    Break down the chicken

    Tear the chicken breast in slices, add it to the dry mix and chop in a blender.

  • Step 6
    Beat the eggs

    Beat the eggs with a little rice flour and add it to the Blancmanger.

  • Step 7
    Frying and browning

    Use two spoons to make small dough balls and fry in enough oil that they float. Use medium heat to turn them golden brown. Use all the dough.

  • Step 8

    Remove the fritters from the oil and lay them on a paper towel on a plate to drain the excess oil.

  • Paso 9

    Dust with a little ground cinnamon and garnish with rose petals.

Arte de cozina

Arte de cozina is one of the most important Baroque cookbooks in Spain. The author, Francisco Martínez Motiño, worked as a scullion and as a senior chef in the kitchen of Philip II. He writes that a kitchen worthy of a king should meet three essential requirements: "cleanliness, taste and promptitude".

See the book
bunuelos manjar blanco