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Portuguese Homestyle Cooking - click to purchaseThis 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 Portugal’s 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.

The 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 wondeful bookCacoila.

To find out more about the book and to order online <click here>

"Here is a very traditional fritter that is most often served at Christmas time. Like eating potato chips, it is difficult to stop at one.

Make 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
4 eggs
corn or canola oil for frying



  • Combine ingredients in a small saucepan.
  • Bring 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.
  • Remove the orange peel and set aside for drizzling over the puffs.


  • Bring the water, butter, and salt to a boil in a 2 quart saucepan.
  • When 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.
  • Remove the pan from the heat and allow the dough to cool to almost room temperature.
  • Add the eggs one at a time, beating well so the batter is smooth, after each egg is added.
  • Deep fry rounded teaspoonfuls or walnut-sized balls until golden, making sure the center is cooked.
  • Drain 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.
  • Drizzle 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.

Serves 6

Ana Patuleia Ortins

© 2000 Ana Patuleia Ortins