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James Martin’s roscos fritos (doughnuts with strawberries)

TV chef James Martin shares his delicious roscos fritos (doughnuts with strawberries) recipe with us. Roscos fritos are Spanish-style doughnuts. They have a different texture and are slightly sweeter than the doughnuts you might be used to.

Roscos Fritos - doughnuts with strawberries


Makes 6 

  • 3 tablespoons olive oil, plus 1.5 litres for deep-frying 
  • 2 star anise 
  • 1 egg 
  • 3 tablespoons caster sugar  
  • 2 teaspoons baking powder  
  • 1 tablespoon star anise 
  • 3 tablespoons full-fat milk  
  • Zest of 1 lemon 
  • 200g plain flour, plus extra for dusting 

To coat: 

  • 100g caster sugar 
  • 1 teaspoon ground cinnamon 

To serve: 

  • 75g caster sugar 
  • 500g strawberries, quartered 


  1. For the strawberries, heat a non-stick frying pan over a medium heat and, when hot, add the sugar. Don’t stir but carefully swirl in the pan until the sugar is brown and caramelised. This should take about 3 to 4 minutes. Once the sugar has caramelised, quickly stir through the strawberries. Remove from the heat 
  2. In a medium saucepan, heat the deep-frying oil with the star anise to 170°C (340°F) 
  3. Mix all the remaining ingredients together for the doughnuts until the mixture resembles a soft dough. On a floured work surface, roll out the dough into 6 10cm-long sausage shapes. Make a small hole at one end of each sausage, then poke the other end through to stick together and make a circle 
  4. Mix together the caster sugar and cinnamon in a small bowl 
  5. Deep fry the doughnuts in batches for 2 to 3 minutes on one side, then carefully flip over and cook on the other side for 2 to 3 minutes. Drain on kitchen paper, then coat in the cinnamon sugar and serve warm with the strawberries 

James Martin’s Spanish Adventure by James Martin (Quadrille, £27), Photography © Dan Jones 

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