Portuguese Fried Bread 63 Recipes

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RABANADAS (PORTUGUESE FRENCH TOAST)



Rabanadas (Portuguese French Toast) image

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. -Ana Paula Cioffi, Hayward, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices

Steps:

  • In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.

FRIED BREAD TWO WAYS



Fried Bread Two Ways image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h

Yield 30 to 40 fried dough balls

Number Of Ingredients 13

1 1/4-ounce packet instant yeast
3 tablespoons granulated sugar
2 teaspoons kosher salt
6 cups all-purpose flour
2 cups lukewarm water
5 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoon finely chopped fresh rosemary
Vegetable oil, for frying
One 1/2-ounce chunk Parmesan, cut into 1/3-inch cubes
1/4 cup fig jam
Freshly grated Parmesan, for garnish
Confectioners' sugar, for garnish

Steps:

  • Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
  • Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
  • Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
  • After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
  • To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
  • To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
  • When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
  • To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.

PORTUGUESE FRIED BREAD



Portuguese Fried Bread image

Goes well with meat and soup dishes.

Provided by Stephen Almas

Categories     Quick Bread

Time 30m

Yield 16

Number Of Ingredients 6

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons white sugar
¾ cup milk
1 quart vegetable oil for frying

Steps:

  • Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick.
  • Fry in 1/2 inch hot oil, browning both sides. Serve warm.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 14.3 g, Cholesterol 0.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 169.1 mg, Sugar 2.1 g

PORTUGUESE FRIED BREAD



Portuguese Fried Bread image

Goes well with meat and soup dishes.

Provided by Stephen Almas

Categories     Quick Bread

Time 30m

Yield 16

Number Of Ingredients 6

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons white sugar
¾ cup milk
1 quart vegetable oil for frying

Steps:

  • Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick.
  • Fry in 1/2 inch hot oil, browning both sides. Serve warm.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 14.3 g, Cholesterol 0.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 169.1 mg, Sugar 2.1 g

PORTUGUESE FRIED POTATOES / BATAS A PORTUGUESA



Portuguese Fried Potatoes / Batas a Portuguesa image

After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.

Provided by kiwidutch

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1/4 cup oil
750 g potatoes (peeled)
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground if you have it)
4 tablespoons parsley (finely chopped)
parsley (extra for garnish)

Steps:

  • Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
  • Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
  • Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
  • Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
  • Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.

PORTUGUESE FRIED BREAD [63]



PORTUGUESE FRIED BREAD [63] image

Categories     Bread     Game     Side     Fry

Yield 16-24 Fry-Breads

Number Of Ingredients 6

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons white sugar
3/4 cup milk
1 quart vegetable oil for frying

Steps:

  • Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick. Fry in 1/2 inch hot oil, browning both sides. Serve warm.

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