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Remove the peel from the pumpkin, cut it and boil it in a saucepan. We drain it when tender and reserve the boiled broth.
Place the squash pieces in a large bowl and crush them with a fork until you find a paste.
In a glass, add 2-3 measures of spoon of tempered broth and dissolve the yeast in it, mixing well. Add the flour to the container where the pumpkin is, and then add the yeast mixed with the broth. Combine and correct liquid adding more broth with caution, until finding a mass with dense pork texture dense and slightly sticky.
Let the dough rest for about 30 minutes, until it doubles its volume.
After the prime time for the soft dough, heat a skillet with plenty of sunflower oil.
We stained our hands with some flour, or we subtly wet them with water. We take pieces of dough with the hands, we make balls assisting with the palms, of a size similar to something more than a spoonful and we are going to make the hole of the center with the thumb. We fry the fritters in the very hot oil, taking care that they are cooked just right.
To finish, we drain well the oil fritters and we cover them in white sugar, although if you want, you can eat them without sugar.
TIPS:
You can add some powdered cinnamon to the sugar to batter.
If it is very difficult to handle the dough, you can also carry out the fritters without a hole, forming the balls with the support of a soup spoon.
Place the squash pieces in a large bowl and crush them with a fork until you find a paste.
In a glass, add 2-3 measures of spoon of tempered broth and dissolve the yeast in it, mixing well. Add the flour to the container where the pumpkin is, and then add the yeast mixed with the broth. Combine and correct liquid adding more broth with caution, until finding a mass with dense pork texture dense and slightly sticky.
Let the dough rest for about 30 minutes, until it doubles its volume.
After the prime time for the soft dough, heat a skillet with plenty of sunflower oil.
We stained our hands with some flour, or we subtly wet them with water. We take pieces of dough with the hands, we make balls assisting with the palms, of a size similar to something more than a spoonful and we are going to make the hole of the center with the thumb. We fry the fritters in the very hot oil, taking care that they are cooked just right.
To finish, we drain well the oil fritters and we cover them in white sugar, although if you want, you can eat them without sugar.
TIPS:
You can add some powdered cinnamon to the sugar to batter.
If it is very difficult to handle the dough, you can also carry out the fritters without a hole, forming the balls with the support of a soup spoon.
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