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Uma tigela cheia de pastéis fritos cobertos de açúcar, que lembram doces brasileiros, é colocada sobre um pano decorado com ilustrações festivas de gnomos. A tigela é posicionada centralmente, exibindo as iguarias marrom-douradas bem cobertas de açúcar.

Pumpkin fritters

Jorge Bastos
Pumpkin fritters, Filhós or Bilharacos are a typical Christmas dessert in Portugal. They are fluffy with a pleasant pumpkin and orange flavor.
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Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine portuguese
Servings 15 fritters

Equipment

  • 1 Medium saucepan
  • 1 Spatula
  • 1 Strainer
  • 1 Knife
  • 1 Large mixing bowl
  • 1 Cooking thermometer

Ingredients
  

  • 1 kg Pumpkin (2.2 lbs)
  • 500 gr All-purpose flour (4 cups)
  • 8 g Active dry yeast or 25g fresh yeast
  • 500 ml Milk (2 cups)
  • 1 Orange (juice and zest)
  • 100 g Sugar (1/2 cup)
  • 1 Cinnamon stick
  • 4 Eggs
  • 25 ml Port wine or aguardente (Portuguese pomace brandy) (1.5 tablespoons)
  • Sunflower oil for frying as needed
  • Sugar and cinnamon powder for dusting as needed

Instructions
 

Cooking the pumpkin

  • Peel the pumpkin and cut it into large pieces.
  • Bring water to a boil in a medium-sized pot.
  • When the water is boiling, add the pumpkin pieces, cover the pot, and reduce the heat to medium.
  • The pumpkin should be cooked after 15 to 20 minutes.
  • Remove the pumpkin and let it drain in a colander or on a clean cloth.

Making the Pumpkin Fritter Dough

  • Heat the milk in the microwave with a bit of orange peel and a cinnamon stick until it is warm.
  • Add the yeast, whether dry or fresh, and let it activate.
  • Beat four eggs until well combined.
  • Combine the pumpkin, beaten eggs, and milk in a large bowl. Mix everything together until well incorporated.
  • Add the flour and sugar, and mix until you have a smooth dough.
  • Grate the remaining orange peel and add it to the dough, along with the orange juice.
  • Add a splash of Port wine or aguardente (optional).
  • If the dough is too liquid, add a little more flour. The ideal consistency should be thick, not runny.
  • Cover the bowl with the pumpkin dough with plastic wrap or a cloth, and place it in a warm spot. Let the dough rest for at least 4 hours or overnight, until it doubles in volume.

Frying the Pumpkin Fritters

  • Heat sunflower oil for frying.
  • When the oil reaches 350°F (180°C), add spoonfuls of the pumpkin dough.
  • When the fritters are golden on one side, flip them and let them fry on the other side.
  • Once they are golden on both sides, remove them from the pan and drain on paper towels to remove excess oil.
  • While frying and cooling the doughnuts, prepare a plate with sugar and cinnamon in a 2:1 ratio.
  • When the doughnuts are warm, coat them in the prepared plate of sugar and cinnamon.
Keyword pumpkin fritters