The typical pumpkin fritters acquire a very special presentation in Valencian lands. They prepare in a rosco and are light, spongy and with that appetizing taste of the pumpkin that identifies them. This Valencian pumpkin fritters recipe, or Carabassa Bunyols, is usually very consumed at the fault parties. It is common to find them in street stalls in the company of a good chocolate bowl to wet. If you have the pleasure of visiting the Valencian Community, you cannot miss the opportunity to try them and, if you stay wanting to bring them home, In recipes, we tell you how to do Valencian pumpkin fritters so you can enjoy them whenever you want and consent to your loved ones with an easy and traditional dessert.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERIALLY DIFFERENT |
| Ingredients to make Valencian pumpkin fritters: |
| 300 grams of clean and skinless pumpkin 400 grams of wheat flour 25 grams of fresh bakery yeast 1 glass of cooking water cooking 1 liter of olive oil or sunflower to fry 2 tablespoons White sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Valencian pumpkin fritters:
1. To start with the recipe for Valencian pumpkin fritters, first cook the pumpkin covering it with water and boil until it softens. If you make the small pieces you will need much less time, but you must have it half an hour. Go by clicking the pieces to see if they are tender. Once cooked, the water of its cooking reserves, crushes the pumpkin with a fork.
2. When the broth of cooking the pumpkin is warm, use it to dilute the fresh yeast, it should not be too hot, but neither cold, since the heat of the broth will be effective to act the yeast.
3. Add the flour and remove to mix until it is fused in its entirety. Little by little, ingredients will be added to the dough and take more body to be able to handle it more easily.
4. See adding the pumpkin in portions and stirring until all the ingredients are fully integrated. Its appearance should not be of a liquid mass and, if so, it adds little by little more flour; She will ask for it herself. It does not have to remain a compact or hard mass, but quite the opposite, it must be somewhat sticky.
5. Add the sugar and continue stirring. You can knead, if you want, with your hands, but you will see that the dough sticks slightly between the fingers, once everything is already integrated, the dough is already ready.
6. It is the time when you should leave the dough at rest for an hour to make its volume slight and double, so cover the container with film paper and lead to a warm place without currents, such as the oven or the microwave.
7. As we said, the dough will bend its volume and will be more malleable to continue working with it. Now, it is time to have some skill to try to ensure that our traditional pumpkin fritters have that characteristic central hole. So much put oil in a pan and leave heating over high heat.
8. Take a small portion of dough and sink your thumb in the center to mark the hole while depositing the dough carefully inside the already hot oil, you will see that the former never come out perfect, but they will form little by little. Prepare a source or plate with absorving paper to deposit the fritted fritters.
Trick: Never introduce too many fritters in the oil so that they do not stick with each other.
9. The Valencian Buñuelos de Palabaza you can save them in a container for 4 days and no more, since they are fresh and do not have any type of preservative. It serves yours with a cup of newly made chocolate and adds sugar to your fritters above if you want.
