Pumpkin Fritters
Soft Christmas fritters of jerimum pumpkin, brandy, sugar and cinnamon.
- Origin
- Between the Douro and Tâmega · Northern Portugal
- Region
- Between the Douro and Tâmega
- Season
- Christmas
The pumpkin fritters of the Douro–Tâmega area are soft golden rounds, roughly five centimetres across, made primarily from jerimum pumpkin. The pumpkin is cooked the day before and drained for 24 hours, then mixed by hand with sugar, cinnamon, brandy, eggs and a little flour.
After another rest, small portions are fried in very hot oil. They are a simple homemade Christmas sweet focused on the naturally sweet flavour of the regional pumpkin.
- jerimum pumpkin
- sugar
- cinnamon
- flour
- brandy
- eggs
- oil for frying
Soft and moist, with earthy pumpkin sweetness, cinnamon and a light brandy fragrance.
They differ from Feira's bilharacos by not relying on nuts, citrus or port; flour quantity is adjusted to the pumpkin's moisture.
In homes and Christmas celebrations between the Douro and Tâmega; they remain primarily a domestic product.
Coffee, cinnamon tea or port.
The recipe follows the local agricultural calendar: pumpkins are planted in March and harvested in September, ready for Christmas frying. The craft lies in hand mixing, long draining and resting the batter before it reaches the oil.
Sources: tradicional.dgadr.gov.pt
Pastries from here — The North
Portuguese icon A Bella Queijadinha de Barcelos
A white star of almond, preserved fruit and family memory.
The North
Portuguese icon Sweet Vermicelli
Fine wheat threads simmered in milk and yolk, scored with cinnamon.
The North
Portuguese icon Alféloa
Sugar and molasses pulled by hand until they lighten.
The North
Portuguese icon Amarantinos
Small egg, lemon and cinnamon cakes from Amarante's convent table.
The North