These Delicious Filhós, I grew up with, were always at our Christmas table and Carnival.
Because they are served hot, there´s a tendency to prepare them just during the cold season. I like them all year round, besides, they are funny to prepare specially with the family because everybody can participate so;
Don´t be fooled by these small “Filhós” just because they are fried. The very light dough and hot oil will make them absolutely light and soft. You don´t even notice any traces of oil because it barely has.
Follow the steps below and the little fritters will
surprise and delight you at every bite.
Next time, you may want to double the recipe!
RECIPE
Ingredients:
- 500g flour
- 50g fresh yeast (if using dry yeast, reduce the weight by half)
- 2 ~3 eggs (medium)
- 0,5l water (lukewarm)
- sugar and
cinnamon
- vegetable oil
 |
| Preparing the ingredients, weighting the fresh yeast |
Preparation:
1.
Put
the flour in a big bowl.
2.
With
your hands, rub the yeast with the flour.
3.
Add
the water and mix very well with your hand. It should be a very wet dough.
4.
Mix
in the eggs one by one and with your hand totally open beat the dough very well
until you can see air bubble being formed.
It may take up to 10 ~12 minutes.
 |
| Beat very well BY HAND (you may get tired, but the more you beat the better it turns) |
5.
Cover
the bowl with a clean tea towel and let it rest for 01:15H.
 |
| It should look like this after being beaten |
 |
| 1 hour ~ 1:15H later it looks like this |
6.
By
that time, heat the vegetable oil in a deep container until very hot.
7.
With
the help of 2 tablespoons, drop one by one full tablespoon of the dough into
the frying pan and let them fry until golden brown all over. Don´t over crowd the pan or they don´t have
space to turn by themselves. If by instance they doesn´t turn by themselves, use a
fork and turn them over in order to fry both sides. If the oil is really hot
and the dough very light it should turn over by itself.
 |
| Frying the "Filhós" with vegetable oil |
8.
Meanwhile,
prepare a plate with granulated sugar and cinnamon and mix very well. Reserve
9.
When
the first batch is fried, remove to a rack and finally transfer to the plate where
the sugar and cinnamon is already prepared and roll the “filhós” to coat them
very well. This step should be performed
batch after batch. Don´t wait until you fry them all because the sugar mix
doesn´t stick to it very well if cold.
 |
| Mix of sugar and cinnamon |
10.
I
recommend START EATING while they are hot/warm, I personally don´t like them
cold since the sugar starts turning into a syrup as the time goes by.
