Fritters (Filhós)

These Fritters (Filhós) are different.  Rather than a dough that is stretched and deep fried, these are more of a very thick batter that is spoon dropped into hot oil. The finishing touch is, of course, a dusting of cinnamon and sugar. Beat the eggs well for an uplifting crumb. The amount you get is determined by the size of the amount of batter you drop from the spoon. Perfect with your morning coffee or tea..  Recipes for variations of those made with carrots or squash can be found in Portuguese Home Cooking and Authentic Portuguese Cooking. Don’t use more than a rounded teaspoonful, or they will brown too much and the center will be raw. Be sure not to shorten the rising time. These do not take long to make.  I bet you can not eat just one fritter.

Makes about 3 dozen

• ½ package dry yeast (3.5 g)
• 4 to 5 cups all-purpose flour (480 to 600g), as needed
• 4 large eggs
• 1 teaspoon brandy (5g)
• Corn oil for frying
• ½ teaspoon cinnamon mixed with ½ cup sugar

1. Dissolve the yeast in ¼ cup warm water, 100°F and let stand for 10 minutes.
2. In a large bowl, beat the eggs until light and frothy. Mix in the yeast solution, the brandy and stir.
3. Add enough flour, in ½ cup increments, to make a really thick cake batter consistency. Thin with some water if needed.  Let this rise until double.
4. Heat the oil in a deep fryer to 350°F. Set up the sugar and cinnamon mixture on a flat plate or tray.
5. When the oil is ready, drop 4 to 5 spoons of dough carefully into the hot oil. Fry them until puffed up and golden. Remove with a slotted spoon to the sugar and cinnamon, rolling to coat. Transfer the Fritters (Filhós) to a serving dish. Repeat with remaining batter. Enjoy!