This week, we’ve been highlighting some delicious recipes from our e-Tutors that, while they might not be specific to Thanksgiving, could certainly add some flavor to your Thanksgiving feast if you’re celebrating the holiday in the United States next Thursday. Today’s recipe comes from Carmen, one of our Spanish language e-Tutors.
Buñuelos de calabaza (Spanish Pumpkin Fritters)
- 18 oz agua templada (warm water)
- 76 oz levadura fresca (fresh yeast) or .56 oz dry yeast
- 4 cups harina (all-purpose flour)
- 3/4 cup azúcar (granulated sugar)
- 2/3 cup calabaza asada o puré de calabaza (roasted squash or pumpkin puree)
- 2-3 cups aceite vegetal para freír (vegetable oil for frying)
- 1/4 cup azúcar (granulated sugar) to sprinkle on the fritters
In a large mixing bowl, mix the agua templada (warm water) and the levadura fresca (fresh yeast) together until the yeast is dissolved.
Gradually add the harina (all-purpose flour), stirring with a fork, then add the azúcar (granulated sugar) and continue to stir until it starts to become a sticky dough. Cover the bowl with a towel and set the bowl in a warm place to rise. Let the dough rise for 30 minutes.
When the 30 minutes is up, add the calabaza asada o puré de calabaza (roasted squash or pumpkin puree) and mix together with a wooden spoon.
Pour the aceite vegetal (vegetable oil) 1/2-inch deep into a large, heavy-bottomed frying pan and heat. Take small golf ball-sized pieces of the dough from your bowl, and form them into the shape of a doughnut using your fingers. You can keep a bowl of cold water next to you as you do this to keep your hands from sticking to the dough. When the oil is hot enough, carefully drop the fritter into the oil and fry on each side until golden brown. Remove the fritter and set in a single layer on paper towels to drain. You can sprinkle the fritter with some azúcar (granulated sugar) before serving.
Photo «Bunyol de carabassa» de Baptiste Pons from Gandia / Burjassot, País Valencià, Spain – bunyol de carabassa. courtesy of Wikimedia Commons