For this season’s festivities, I
want to share with you one of my favourite Christmas treats. It is a Portuguese
speciality that has its origins in the beautiful rural area of Alentejo. These
fritters are generally cooked for Christmas in Portugal (Filhoses de Abóbora or
Brinhóis). They are a TREMENDOUS
success with all those who tasted them! They have an incomparable taste, not
too sweet and not too greasy, quite airy and ever so yummy!
I made these in November. While
shopping at the market I saw a gorgeous pumpkin and I got a craving for pumpkin
fritters. This is the second time I publish this recipe, the first time was for
Halloween two years ago. Next week I will make it again for Christmas.
Ingredients for 30 fritters
750g pumpkin
1 egg and 1 egg yolk
The zest of 1 ½ oranges
40g sugar
5g baker’s yeast
300g flour
1 dl orange juice
25 ml Aguardente (Portuguese eau-de-vie - I used Kirsch as a substitute)
Pinch of salt
Cinnamon powder (for dusting)
Superfine sugar (for dusting)
Frying oil (I used sunflower oil)
Preparation
1. Cut the pumpkin into medium cubes
and place it in a saucepan of salted water. Cook for 30 minutes until it is
tender. Place the pumpkin in a colander with a cloth and leave it to drain
overnight.
2. The next day, dissolve the yeast
in the orange juice. Place the pumpkin in a bowl and mix with an electric mixer
with spiral wands.
As you mix, add the orange zest,
orange juice with baker’s yeast, aguardente
(kirsch), a pinch of salt, sugar, egg and egg yolk and flour. Stir well.
3. Cover the bowl with a cloth and
leave it to stand in a warm place for 2 hours.
If the dough is too soft, add more
flour and mix well. The dough should be supple – neither too runny nor too
thick.
4. Fry spoonfuls of dough into hot
oil. Place the fritters on a plate with absorbent paper.
5. Mix the sugar with the cinnamon
in a bowl. Sprinkle the fritters with the mixture and place on a serving plate.