Brazilian Rain Fritters: Bolinho de Chuva

Ingredients (Serves 6)

For the Batter:

• 2 eggs

• ½ cup granulated sugar

• 1 cup milk

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 pinch of salt

• Grated zest of 1 lemon

For Frying:

• Olive oil (or vegetable oil)

For the Coating:

• ½ cup granulated sugar

• 1 tsp ground cinnamon

Chef's Pro Tip

⚠️ Watch the oil temperature closely. If the oil is too hot, the outside of the fritters will brown instantly, leaving the inside raw and doughy. Heating the oil over medium heat and frying them gradually is the secret to a perfectly cooked, fluffy center.

Instructions

1. Make the Batter: In a mixing bowl, combine the eggs, sugar, milk, flour, baking powder, and a pinch of salt. Whisk vigorously until the mixture is completely smooth and forms a thick batter.

2. Add the Zest: Stir in the finely grated lemon zest to give the batter a subtle, refreshing aroma.

3. Fry: Heat a generous amount of olive oil in a deep pan over medium heat. Using two spoons or a small cookie scoop, drop round portions of the batter into the warm oil.

4. Golden Perfection: Fry the bolinhos, turning them occasionally, until they are beautifully golden brown on all sides.

5. Coat and Serve: Remove the fritters with a slotted spoon and place them on paper towels to drain any excess oil. While they are still hot, toss them generously in a bowl filled with the cinnamon and sugar mixture. Serve warm!