Filhós de Forma — Published Alentejo Variant
This quantified formula was published by the Alentejo food archive Hora da Buxa. DGADR officially confirms the soft batter, resting, lacy iron heated in the oil and cinnamon-sugar finish but records a broader composition that may include Port and water. This record preserves the published variant—with milk and orange juice, without Port—instead of averaging different recipes.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 500 g / 17.6 oz Wheat flour
- 3 Eggs
- 250 g / 8.8 oz Sugar
- 250 ml / 8.5 US fl oz Whole milk
- 1 pinch Salt
- From 3 oranges; volume not stated Orange juice
- As needed; amount and type not stated Oil for deep-frying
- As needed; ratio not stated Sugar and cinnamon for coating
Method
Beat the whole eggs with the 250 grams / 8.8 ounces of sugar. Add the sifted flour, salt and juice of three oranges and combine.
Add the warm milk and beat thoroughly. The source publishes no milk temperature, duration, final consistency or resting period; DGADR states generally that the soft batter should rest, without a time.
Heat abundant oil in a wide, deep pan so the fritter can float. The source states no temperature; oil that is too cool saturates the batter, while excessively hot oil increases burn and scorching risk.
First immerse the rosette iron in the oil until thoroughly hot. Drain it and dip it only halfway into the batter, without covering the upper edge, so the fritter can release.
Return the iron to the oil. Shake gently if needed to release the fritter and fry until golden. The sources state no duration, turning method or colour reference.
Remove, drain thoroughly and coat with sugar and cinnamon. Cool completely before storage to preserve the crisp texture.
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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