Bolinho de Chuva (Cinnamon Sugar Fritters)
Light, pillowy Brazilian drop doughnuts rolled in cinnamon sugar while still hot, named for the little rain drops of batter that sizzle into the oil. A quick pantry dessert ready in under 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup granulated sugar (for batter)
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 2 tsp ground cinnamon
- 4 cups vegetable oil (for frying)
Instructions
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1
Whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt together in a large bowl.
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2
In a separate bowl, beat 2 large eggs with 1/4 cup granulated sugar (for batter) and 1 tsp vanilla extract until well combined. Stir in 1/2 cup whole milk.
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3
Pour the wet ingredients into the dry and stir just until a thick, sticky batter forms. Do not overmix.
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4
In a wide shallow bowl, mix 1/2 cup granulated sugar (for coating) with 2 tsp ground cinnamon and set aside.
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5
Heat 4 cups vegetable oil (for frying) in a deep heavy saucepan over medium heat to 350°F (175°C). Using two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches of 6-8, turning once, for 2-3 minutes until puffed and deep golden brown.
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6
Remove with a slotted spoon and immediately roll in the cinnamon-sugar mixture to coat all sides. Serve warm.