Fall is here, which means pumpkins are back in season. To celebrate, I will show you how to make Spanish Pumpkin Buñuelos. These fritters hail from the region of Valencia, where they´re known as Buñuelos de Calabaza. So easy to make and packed with so much goodness.
You can serve these fritters warm or even at room temperature, and they´re perfect as an after dinner dessert or even as a snack next to a cup of tea. Either way, these fritters are sure to please everyone.
To make these fritters, I used butternut pumpkin. But you can use any pumpkin you like. I also used a handheld mixer to make the pumpkin puree. But a food processor or blender will also get the job done. Heck, you can even buy canned or jarred pumpkin puree and make this recipe even easier.
TIPS & TRICKS to Make this Recipe: Once you get your batter done, you want to make sure it is thick and creamy. If your batter is not thick enough, just add in more flour. Make sure to fry your fritters on a medium heat and nothing higher. Otherwise they will brown too quickly on the outside and not fully cook in the inside.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
HANDHELD MIXER
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Watch the Video Below on How to Make Spanish Pumpkin Buñuelos
Spanish Pumpkin Buñuelos
Ingredients
- 1 lbs butternut pumpkin 1/2 kilogram
- 3/4 cup all-purpose flour 100 grams
- 1 tsp baking powder 5 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 tsp sea salt 1.5 grams
- 2 cage-free organic eggs
- 1/2 tbsp lemon zest 3 grams
- 1 cup sunflower oil 240 ml
Instructions
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Cut the pumpkin in half, remove the seeds and peel the pumpkin, cut into small 1/2 inch (1.25 cm) pieces
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Add the pumpkin pieces into a baking tray lined with parchment paper, making sure they´re all in a single layer, add into a preheated oven, bake + broil option 210 C - 410 F
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After 25 minutes remove from the oven, you can always pierce the pumpkin pieces with a toothpick to make sure they´re fully cooked through, let them sit for a couple of minutes, then add into a tall plastic cylinder and using a handheld mixer, blend together until you form a puree, set aside
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Add 3/4 cup all-purpose flour into a large bowl, along with 1 tsp baking powder, 1/4 cup (50 grams) granulated sugar and 1/4 tsp sea salt, mix the dry ingredients together, then make a well, add in 2 eggs and whisk the eggs, then mix everything together, add the pumpkin puree and mix together, then add in 1/2 tbsp fresh lemon zest and mix until you end up with a thick and creamy batter
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Heat a large fry pan with a medium heat and add in 1 cup sunflower oil
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After heating the oil for 8 minutes, start adding spoonfuls of the batter into the oil, making sure they´re all in a single layer and spaced out (cook in batches), cook for 60 to 90 seconds per side, or until golden fried and fully cooked through, transfer into a dish with paper towels
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Add 1/4 cup (50 grams) granulated sugar into a shallow bowl and coat the fritters in the sugar, serve warm or at room temperature, enjoy!
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Julie
When recipe calls for 1 lb or 500gms butternut squash, is that he weight of the intact squash or 1 lb or 500gms of cubed squash having already been cut off the rind? Ty
25 . Oct . 2023Spain on a Fork
That is the weight with the skin on 🙂 Much love
26 . Oct . 2023Pris Daniels
My grandmother was from Manilva, a village in the province of Malaga
07 . Oct . 2021She use to make us Tortas, they were fried in oil and they would puff up.
We would put butter, jam or sugar on them and eat them for breakfast.
Are you familiar with these?
Spain on a Fork
I am not familiar with that dish, and my mother is from Nerja which is in Malaga, will look into it 🙂 much love
08 . Oct . 2021KMURDZ
05 . Oct . 2021Can this be made with gluten free flour? My girlfriend would love this!
Spain on a Fork
Absolutely, same ratio of gluten free flour as I used 🙂 much love
06 . Oct . 2021Donna
How many cups of pureed pumpkin do you need please?
05 . Oct . 2021Spain on a Fork
1 lbs pumpkin yields 1 cup of pumpking puree 🙂 much love
05 . Oct . 2021Scott Miller
05 . Oct . 2021In regards to the first comment, pumpkins are indeed squash…in fact, nearly all canned pumpkin processed and sold in the states is actually made from Hubbard squash.
Aside from that, this recipe looks amazing and I can’t wait to give it a go!
Spain on a Fork
You are absolutely correct! thanks for the comment 🙂 much love
05 . Oct . 2021Carmen J. Arroyo
In Puerto Rico we make a very similar treat, the only difference is we add a tsp of vanilla, some also add cinnamon. We call then tortas de calabaza.
04 . Oct . 2021Spain on a Fork
Sounds great! much love 🙂
05 . Oct . 2021Michelle McClintock
I appreciate that you’re including the Spanish names of the dishes now. But how can butternut squash be pumpkin? Are they both calabasas or does each one have their own name like in English?
04 . Oct . 2021Spain on a Fork
They are both called calabaza here in Spain 🙂 and yes, butternut squash abd pumpkin comes from the same family, much love
05 . Oct . 2021Don
04 . Oct . 2021Just yummy
Spain on a Fork
Much love 🙂
05 . Oct . 2021