Vila Velha de Ródão Pantufas — Fratel Formula
A recipe expressly attributed to Vila Velha de Ródão publishes forty pantufas made from potato purée, eggs and a yeasted batter, spoon-fried and coated with honey or sugar. Municipal and regional documentation confirms the sweet’s link to Fratel; the ‘to taste’ measures and vague rising time are preserved.
- Yields
- 40 servings, according to the source
- Prep
- 1 hr 55 min total, according to the source
- Cook
- Not separated from the total time
Ingredients
- 1 kg / 2.2 lb Potatoes, peeled
- 6 Eggs
- 1 dessertspoon Fresh baker’s yeast
- To taste Milk
- To taste Water
- To taste, only enough to dry the batter Wheat flour
- Quantity not stated Oil for frying
- To taste Honey or sugar to finish
Method
Boil the peeled potatoes in unsalted water. Drain and pass them through a food mill.
Dissolve the spoonful of baker’s yeast in a mixture of water and milk whose quantities the source does not define.
Mix the dissolved yeast into the potato purée. Add the six eggs and stir until homogeneous.
Add only enough flour to dry the batter. The source offers no weight or more precise consistency test.
Leave to rise for ‘some time’. The duration, temperature and volume increase are not published.
Fry spoonfuls of batter in hot oil. Allow them to drain.
Coat with honey or sugar to taste.
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.
Read the editorial policy →
