Flor de Escalhão — Portuguese Soul Published Formula
The formula published by Portuguese Soul uses twelve eggs per kilogram of flour, milk, sugar, cinnamon and salt. A decorative iron is heated in oil, dipped into the batter without covering its upper edge and returned to the oil until the thin flower releases and turns golden. Tourism sources confirm the speciality's connection with Escalhão and Figueira de Castelo Rodrigo; no yield is published.
- Yields
- Not stated
- Prep
- Not stated by the source
- Cook
- Not stated; fry each piece until golden
Ingredients
- 12 Eggs
- 1 kg / 35.3 oz Wheat flour
- 100 ml / 3.4 fl oz Milk
- 100 g / 3.5 oz Sugar
- 1 stick for the batter and ground cinnamon for dusting; amounts not stated Cinnamon
- 1 teaspoon Salt
- Amount not stated Oil for frying
- Amount not stated Sugar for dusting
Method
Mix the eggs, flour, milk, 100 g sugar, cinnamon stick and salt into a smooth, fluid batter.
Heat ample oil in a stable pan and heat the flower iron in it. Ensure the tool is completely dry before bringing it near the oil.
Dip the hot iron into the batter without covering the upper edge; otherwise the flower cannot release.
Return the iron to the hot oil and fry until the batter releases and turns golden.
Remove the flower, drain it and leave to cool for a few minutes.
Dust with sugar and ground cinnamon.
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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