📝 About This Recipe
A hidden gem of Portuguese-influenced confectionery, Gorgório are delightful golden fritters that offer a perfect balance of a crisp exterior and a cloud-like, airy interior. Infused with the warm aromatics of lemon zest and cinnamon, these fried doughs are traditionally enjoyed during festive gatherings and cozy family afternoons. Their unique texture and subtle sweetness make them an irresistible treat that captures the soul of rustic European comfort food.
🥗 Ingredients
The Dough Base
- 2.5 cups All-purpose flour (sifted)
- 1 cup Whole milk (lukewarm)
- 3 tablespoons Unsalted butter (melted and cooled)
- 1/4 cup Granulated sugar
- 3 pieces Large eggs (at room temperature)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
Aromatics & Frying
- 1 tablespoon Lemon zest (finely grated)
- 1 teaspoon Vanilla extract (pure extract)
- 1 tablespoon Aguardente or Brandy (optional, for crispness)
- 4 cups Vegetable oil (for deep frying)
The Coating
- 1/2 cup Granulated sugar (for rolling)
- 1 tablespoon Ground cinnamon (high quality)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
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2
In a separate medium bowl, beat the eggs lightly. Gradually whisk in the lukewarm milk, melted butter, vanilla extract, and the tablespoon of brandy if using.
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3
Create a well in the center of the dry ingredients and pour in the liquid mixture. Add the fresh lemon zest.
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4
Using a sturdy wooden spoon or a stand mixer with the paddle attachment, mix the ingredients together until a smooth, thick batter forms. It should be thicker than pancake batter but softer than bread dough.
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5
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for about 15-20 minutes. This allows the gluten to relax and the baking powder to activate.
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6
While the batter rests, prepare the coating by mixing 1/2 cup of sugar and the ground cinnamon in a shallow bowl. Set aside.
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7
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to ensure the temperature stays consistent.
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8
Once the oil is hot, use two spoons to form the Gorgório. Scoop a small amount of batter (about the size of a walnut) with one spoon and use the second spoon to carefully slide it into the hot oil.
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9
Fry the dough in small batches of 4-5 to avoid crowding the pot, which would drop the oil temperature and lead to greasy fritters.
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10
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even, deep golden brown on all sides.
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11
Remove the fritters with a slotted spoon and place them briefly on a wire rack or a plate lined with paper towels to drain excess oil for no more than 30 seconds.
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12
While still hot, toss the fritters in the cinnamon-sugar mixture until generously coated.
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13
Repeat the process with the remaining batter, ensuring the oil returns to 350°F between batches.
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14
Serve the Gorgório immediately while warm for the best texture and flavor.
💡 Chef's Tips
Maintain the oil temperature strictly at 350°F; too hot and they burn outside while remaining raw inside, too cool and they become oily. Adding a splash of brandy or aguardente to the batter prevents the dough from absorbing too much oil during frying. Do not overmix the batter once the flour is added; mix just until smooth to keep the fritters light and airy. Use a small cookie scoop for perfectly uniform rounds and a more professional presentation. If the batter feels too runny to hold a shape, fold in an extra 2 tablespoons of flour.
🍽️ Serving Suggestions
Serve warm with a small glass of chilled Port wine or Moscatel for a traditional pairing. Accompany with a side of warm chocolate ganache or salted caramel for dipping. Pairs beautifully with a strong espresso or a traditional Galão (Portuguese latte). Dust with a little extra powdered sugar just before serving for an elegant snowy look. Serve alongside fresh berries or a tart orange marmalade to cut through the richness.