Sonhos aka Portuguese Pumpkin Fritters

The #acommonplate Recipe Swap Challenge is on its third recipe which happens to be SONHOS akaPortuguese Fritters. This recipe was shared by the lovely Stella from @stellamarpereira who is also part of our @thesupperclubmag community, and though the recipe calls for choux dough, I was able to create a #grainfree version of these little jewels. They are dreamy, addictive and so delicious that you can’t stop at one, however since they are almond meal and green banana flour based they are on the heavier side of a fritter so by the 7th one I was ready to stop! LOL ;-)

There is no doubt that this recipe is different to the original version but I absolutely love how we are able to recreate the recipes in this #plateincommon challenge to suit our needs. The original I would assume is sweeter and fluffier but the flavours are still there. Definitely give this recipe a go! Absolutely scrumptious and surprisingly addictive!

If you would like to join in just contact @kayonreynalls or the recipe sharer, which was Stella this week, and they can share the recipes with you. Alternatively, subscribe to my blog to receive emails of my grain free versions of each recipe and there is a link to the original recipe on my blog as well. Don’t forget to hashtag #acommonplate #thesupperclubmag and #createcookshare so we can all see your Sonhos!

Stella's web page:

Makes about 20


200g cooked pumpkin puree

3 medium sized eggs

180ml water 

150g almond meal 

50g green banana flour

30g arrowroot flour

10g psyllium husk

40g butter

2 tbs fresh orange juice

2 tbs orange zest

1tsp cinnamon 

¼ tsp nutmeg

Pinch of salt

Sunflower seed oil for frying

To Serve:

Cinnamon Powder / Sugar

Maple Syrup


To make pumpkin puree: 

Preheat oven to 160 deg C fan forced. Cut pumpkin into diced pieces and place on tray with baking paper. Bake for 35 minutes or until flesh is soft. Add to a food processor and blend after they have cooled completely. Set aside.

For the “Sonhos”

To make the fritter mixture: Place water, pumpkin puree and butter, into a saucepan over moderate heat. Stir with a wooden spoon until all the butter has melted. As soon as the mixture comes to a boil, remove from heat and add it to a large glass bowl along with the almond meal and arrowroot flour. Mix vigorously until well incorporated. Then add the green banana flour and psyllium husk and incorporate well to form a thick dough. 

In a separate bowl, break eggs and beat lightly. Add to the dough whilst mixing with an electric mixer on medium speed using a dough hook . Add the spices, orange juice and orange zest. Beat until you have a smooth paste.

Heat the oil in a pan. Meanwhile, place the batter into a piping bag with large round nozzle. Gently squeeze the batter directly into hot oil. Using scissors, cut into desired sizes as you squeeze out the dough. Carefully turn when golden brown on one side and remove once browned on both sides.  Drain excess oil on kitchen paper towel.

To serve, place fritters onto platter and drizzle with plenty of maple syrup and sprinkle ground cinnamon. Enjoy warm x

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