I sometimes adjust recipes to suit my personal taste & availability of ingredients.
I like simple quick recipes, when I cook at home.
I’ve adjusted this recipe from how they are traditionally made, but not to worry they look like the traditional ones.
That’s what I love about cooking, you can change something to suit yourself & put your own personal stamp on it & make it your own.
These doughnut like dumplings are traditionally made with cooked mashed pumpkin.
I like the pumpkin version but sometimes I want to make a quick sweet if someone drops by unexpectedly & don’t have time to wait for the pumpkin to cook.
It’s much easier to grab some ricotta, which I keep in the fridge on a regular basis.
The ricotta does exactly what the pumpkin would do & that’s add moisture making these moist & light.
I know 60 sounds like a lot, you can always 1/2 the recipe. But I warn you, these are addictive.
I have 4 people in my household & these went within 24 hours.
Traditionally these are called filhos & are usually made around Christmas time or for any special
occasion.
Perfect with a cup of tea
Ingredients
- 500g smooth ricotta
- 4 (700g) whole eggs
- 1/2 cup castor sugar
- 2 1/2 cups self raising flour
For the sugar & cinnamon
- 1 cup castor sugar
- 2 tea ground cinnamon
Makes 60
1. In a bowl put the ricotta & eggs
2. Then add the sugar
3. Whisk the ingredients together
4. Then add the flour to the ricotta mixture
5. This will create a batter like mixture.
Then heat a deep frying pan with fresh oil.
6. The temperature should be at a medium heat, if it’s too high they will burn & be raw inside, if it’s too low they will absorb the oil & be ruined.
Drop a generous size teaspoon of batter into the oil. Not adding more than 6 at a time.
7. Once the fritters are cooked & have a golden color to them. You can take one out & cut it open to see if they are cooked through.
Then drain them onto a paper towel.
While they are draining repeat the process of frying some more fritters.
Then go back to the fritters that are draining on a paper towel & roll them onto the sugar & cinnamon mixture coating them well.
Note :
- You can add 1 teaspoon of orange zest to the batter if you like.
- Use fresh clean oil for best results.
- You will have a bit of cinnamon sugar left, not to worry you can seal it in an air tight container & keep it for several months.Use it on french toast or cinnamon toast.
These are so moorish you won’t be able to stop at just one.
