When Fall Gives you Pumpkins make these Spanish Pumpkin Buñuelos
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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Pumpkin Buñuelos
Spanish Pumpkin Buñuelos
- 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
Cut the pumpkin in half, remove the seeds and peel the pumpkin, cut into small 1/2 inch (1.25 cm) pieces
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
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
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
Heat a large fry pan with a medium heat and add in 1 cup sunflower oil
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
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!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.