Bolinho de Chuva: Cinnamon-Sugar Fritters

Ingredients and method

About 35–45 small fritters (estimated)

Planning estimate: 40–60 min · Moderate.

Timing guide: Includes mixing, heating oil and several small batches; pot width and portion size change the total.

Method

1. Mix the coating sugar and cinnamon in a shallow bowl. Set a wire rack over a tray nearby. Put the frying oil in a stable deep pot and attach a frying thermometer. Heat gradually to about 340°F.
2. Whisk the flour, sugar, baking powder and salt in a bowl. In another bowl, whisk the eggs, milk and cooled melted butter. Stir the wet mixture into the dry just until no dry flour remains. The batter should be thick enough to fall slowly from a spoon.
3. Use two teaspoons to lower small rounded teaspoonfuls into the oil, close to its surface. Fry a first small test batch, leaving room for the fritters to expand. Turn with a slotted spoon until golden on all sides, roughly 3–5 minutes.
4. Lift out one fritter and cut it open after it cools enough to handle. The center should be cooked and fluffy with no wet batter. If the outside browns too quickly, lower the heat slightly and use smaller spoonfuls; do not solve it by making larger balls.
5. Fry the remaining batter in small batches, letting the oil return near 340°F between batches. Drain briefly on the rack, then roll the warm fritters in cinnamon sugar. Serve warm. Turn off the heat and leave the oil safely in place until completely cool.