Malasadas Portuguese Pancakes Recipe #93672
These small, fried batter treats are served on Shrove Tuesday. They are delicious dipped in the anise-seasoned syrup. Malasadas can be reheated in the microwave.
by Olga Drozd
15 min | 15 min prep
SERVES 12
SYRUP
- 2 cups sugar
- 1 cup water
- 2 teaspoons anise seeds
MALASADAS
- 1 package dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 3/4 cup all-purpose flour
- 6 large eggs
- 1 lemon, zest of, grated
- 1/2 teaspoon vanilla
- 1 tablespoon sugar
- 1 pinch salt
- 1/4 cup cream or evaporated milk
- 2 cups flour
- 2 cups vegetable oil
- SYRUP: Combine all ingredients in a small saucepan, and cook until it becomes a thin syrup approximately 30 minutes.
- Keep warm, but do not overcook, as it will crystallize.
- MALASADAS: Dissolve yeast and 1 teaspoons sugar in warm water.
- Add 3/4 cup flour, and mix well.
- Cover, and put in a warm place to rise until bubbles form on top.
- Combine eggs, lemon peel, vanilla, 1 tablespoons sugar, salt and cream or evaporated milk, and beat for 5 minutes.
- Add yeast, 2 cups flour and mix to a soft batter.
- Cover, and put in a warm place for at least 1 hour until doubled in volume.
- Heat oil in a heavy saucepan to 325 degrees F.
- Drop about 6 small tablespoonfuls of batter into hot oil.
- Fry until a light golden colour, turning once.
- Remove from oil, and place on absorbent paper.
- Continue until all batter is used.
- Place drained pancakes in the hot syrup to coat.
- Remove from syrup.
- Arrange on a platter and serve as soon as possible.
- Serves 12.
- Terence Da Silva, Prince Albert, Saskatchewan.
- The Great Canadian Feast.
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5 stars