Pumpkin Fritters — Confraria do Anho Assado Formula
DGADR publishes this formula from the Confraria do Anho Assado com Arroz de Forno for Entre Douro e Tâmega. Jerimum pumpkin is cooked the day before, drained for 24 hours, bound with eggs, sugar, cinnamon, aguardente and a little flour, rested and fried as discs about 5 cm across.
- Yields
- Yield not stated; fritters about 5 cm / 2 in across
- Prep
- 24 hr draining and 1–2 hr resting, plus preparation
- Cook
- Not stated by the source
Ingredients
- 4 kg / 8.8 lb Jerimum pumpkin
- 200 g / 7.1 oz Sugar
- To taste Ground cinnamon
- 100 g / 3.5 oz in the list; the method says add to taste Wheat flour
- 1 coffee spoon Aguardente
- 2 Eggs
- Quantity not stated Water for boiling
- Quantity not stated Oil for frying
Method
The day before, boil the 4 kg pumpkin in water.
Drain the pumpkin in a colander for 24 hours until excess water is removed.
Mix the drained pumpkin by hand with the 200 g sugar, cinnamon to taste and coffee spoon of aguardente.
Add the two eggs and then the flour. The list publishes 100 g although the method says ‘to taste’; begin with the published amount without assuming more is required.
Mix by hand and leave the batter to rest for about 1–2 hours.
Heat oil in a frying pan and fry portions about 5 cm across until golden. The source gives no temperature or duration.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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