recipe comes from Ana Patuleia
Ortins who is the author of the book, Portuguese
Homestyle Cooking. The book gives an overview
of the centuries old cultural influences on Portugals
cuisine. It describes the ingredients common to
Mediterranean countries and essential to Portuguese
cuisine including olive oil, onions, bay leaves,
garlic, fresh coriander, paprika, chili peppers
and red sweet peppers.
abundant use of legumes and leafy greens in its
hearty soups and stews. The unusual combinations
of meat and shellfish. The wine and garlic marinated
casseroles. The simple seafood preparations. Luscious
egg-sweet desserts. Fresh herb bread. It is all
part of the rich and tasty tapestry that the author,
a passionate Portuguese cook, dishes up in this
find out more about the book and to order online
is a very traditional fritter that is most often
served at Christmas time. Like eating potato chips,
it is difficult to stop at one.
sure you allow the batter to cool before adding
the eggs. For extra puff, some cooks add an optional
teaspoon of baking powder to the mix".
1/2 cup sugar
1 cup water
2 tablespoons brandy
peel of 1 orange
1 cup water
1/2 cup butter
1/4 teaspoon table salt
1 cup flour
corn or canola oil for frying
ingredients in a small saucepan.
to the boil over medium high heat. Reduce the
heat and simmer for 15 minutes over medium low
heat until it is like a thin honey like consistency.
the orange peel and set aside for drizzling
over the puffs.
the water, butter, and salt to a boil in a 2
the butter is melted, reduce the heat and dump
the flour all at once into the pot. Using a
wooden spoon, beat quickly and thoroughly until
the dough leaves the sides of the pan.
the pan from the heat and allow the dough to
cool to almost room temperature.
the eggs one at a time, beating well so the
batter is smooth, after each egg is added.
fry rounded teaspoonfuls or walnut-sized balls
until golden, making sure the center is cooked.
on paper towels, then arrange in a mound on
a serving dish. Allow to cool completely. Do
not cover them while hot or they will become
soggy from the condensation.
with the cooled syrup and serve accompanied
by a nice glass of tawny port wine.
You can omit the syrup and without draining the
fritters on paper towels, coat them in a mixture
of 1 tsp cinnamon and 1 cup sugar.
2000 Ana Patuleia Ortins