Portuguese food

The food of Portugal is rich, & has a depth of intensity just like its people.

Monday, March 22, 2010

Sweet Ricotta Fritters - Filhos

I sometimes adjust recipes to suit my personal taste & availability of ingredients.
I like simple quick recipes, when I cook at home.
I've adjusted this recipe from how they are traditionally made, but not to worry they look like the traditional ones.
That's what I love about cooking, you can change something to suit yourself & put your own personal stamp on it & make it your own.

These doughnut like dumplings are traditionally made with cooked mashed pumpkin.
I like the pumpkin version but sometimes I want to make a quick sweet if someone drops by unexpectedly & don't have time to wait for the pumpkin to cook.
It's much easier to grab some ricotta, which I keep in the fridge on a regular basis.
The ricotta does exactly what the pumpkin would do & that's add moisture making these moist & light.
I know 60 sounds like a lot, you can always 1/2 the recipe. But I warn you, these are addictive.
I have 4 people in my household & these went within 24 hours.

Traditionally these are called filhos & are usually made around Christmas time or for any special
Perfect with a cup of tea


  • 500g smooth ricotta
  • 4 (700g) whole eggs
  • 1/2 cup castor sugar
  • 2 1/2 cups self raising flour
For the sugar & cinnamon
  • 1 cup castor sugar
  • 2 tea ground cinnamon
Makes 60

1. In a bowl put the ricotta & eggs

2. Then add the sugar
3. Whisk the ingredients together

4. Then add the flour to the ricotta mixture

5. This will create a batter like mixture.
Then heat a deep frying pan with fresh oil.

6. The temperature should be at a medium heat, if it's too high they will burn & be raw inside, if it's too low they will absorb the oil & be ruined.
Drop a generous size teaspoon of batter into the oil. Not adding more than 6 at a time.

7. Once the fritters are cooked & have a golden color to them. You can take one out & cut it open to see if they are cooked through.
Then drain them onto a paper towel.
While they are draining repeat the process of frying some more fritters.
Then go back to the fritters that are draining on a paper towel & roll them onto the sugar & cinnamon mixture coating them well.

Note :
  • You can add 1 teaspoon of orange zest to the batter if you like.
  • Use fresh clean oil for best results.
  • You will have a bit of cinnamon sugar left, not to worry you can seal it in an air tight container & keep it for several months.Use it on french toast or cinnamon toast.

These are so moorish you won't be able to stop at just one.


Lorraine @NotQuiteNigella said...

Ooh what adorable little donuts! :D I love these fresh little morsels of golden deliciousness :P

Portuguese kitchen said...

Hi Lorraine
These are so addictive & best eaten hot.

belnboo said...

Yum, I love these.They look great.
Beautiful photos.

Portuguese kitchen said...

Thanks belnboo

Amy @ cookbookmaniac said...

They look so amazing. I would have to make this when I am home by myself so that I do not have to share it. Yummy!

Jen said...

Your instructional photos are great! Bite sized donuts are dangerous with me though... I think I'd eat up all 60!