Pampilhosa Hand-Stretched Fritter
The regional recipe documents a rich dough of eggs, flour, sugar and yeast, flavoured with small streams of olive oil and aguardente. After proving for three to four hours, each portion is stretched with olive-oiled fingertips and fried. The warm water used to dissolve the yeast is not quantified.
- Yields
- Not stated by the source
- Prep
- 3–4 hr proving, plus preparation
- Cook
- Deep-frying; duration not stated
Ingredients
- 1 kg / 2.2 lb Wheat flour
- 10 Eggs
- 250 g / 8.8 oz Sugar
- 40 g / 1.4 oz Fresh baker's yeast
- as needed to dissolve the yeast; quantity not stated Lukewarm water
- 1 small stream, plus extra for fingertips Olive oil
- 1 small stream Aguardente
- 1 pinch Salt
- as needed Oil for deep-frying
Method
Beat the eggs and add the sugar.
Separately, dissolve the yeast and salt in lukewarm water. The source does not quantify the water.
Add the aguardente and a small stream of olive oil and mix thoroughly.
Add the flour and knead to a homogeneous dough.
Cover the bowl and leave to prove for three to four hours.
Heat a generous quantity of frying oil in a deep pan.
Oil your fingertips with olive oil, take a portion of dough, stretch it slightly and place it in the very hot oil. The source states no duration, turning instruction or finish.
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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