Light Pumpkin Fritters with Thermomix
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Loading... (No Ratings Yet)Loading...Pumpkin Fritters with Thermomix: Tradition and Flavor
Recipe from our friend and collaborator Luz Maria Lagoa.
Today we are going to prepare some traditional pumpkin fritters using the help of our Thermomix, achieving a soft texture and an irresistible flavor.
The master touch of roasting
The key to this recipe is roasting the pumpkin instead of cooking it. By roasting it, we concentrate its natural sugars and avoid excess water, which results in a much more aromatic dough with a spectacular golden color.
Aromas that make you fall in love
The combination of orange blossom water with fresh orange zest elevates these fritters to another level. It is a bite that transports us directly to the most endearing festivities, ideal to share in a special snack.
Light Pumpkin Fritters with Thermomix
INGREDIENTS
- 🎃 375 g roasted pumpkin puree
- 🥚 4 eggs (M)
- 🍬 80 gr sugar
- 🌸 1 tablespoon of Orange Blossom
- 🍊Zest of 1 orange
- 🌾 350 gr flour
- ⚗️ 1 envelope of chemical yeast (Royal type)
- 🧂 Pinch of salt
- 🌻 Abundant sunflower oil (for frying)
- ⚪ White sugar (for the final batter)
PREPARATION
1
Roasted pumpkin: We roast the pumpkin peeled and in pieces, place it on a platter and cover with albal paper. We bake at 180°, heat up and down, for about 30 min. We wait for it to cool completely so we can continue with the recipe.
Roasted pumpkin: We roast the pumpkin peeled and in pieces, place it on a platter and cover with albal paper. We bake at 180°, heat up and down, for about 30 min. We wait for it to cool completely so we can continue with the recipe.
2
Initial mixing: We place the pumpkin in the Thermomix glass, program 3 seconds, V-5. Add the eggs, sugar, orange blossom and salt, and mix for 6 seconds, V-4.
Initial mixing: We place the pumpkin in the Thermomix glass, program 3 seconds, V-5. Add the eggs, sugar, orange blossom and salt, and mix for 6 seconds, V-4.
3
Integration and rest: We add the flour and yeast, program 8 sec, V-4. We remove the dough to a bowl and place it in the cold for between 30 and 60 minutes so that it takes shape.
Integration and rest: We add the flour and yeast, program 8 sec, V-4. We remove the dough to a bowl and place it in the cold for between 30 and 60 minutes so that it takes shape.
4
Oil preparation: We put plenty of oil to heat. We take the dough out of the refrigerator. When the oil is hot, we lower the power to moderate heat (between 4 and 4.5).
Oil preparation: We put plenty of oil to heat. We take the dough out of the refrigerator. When the oil is hot, we lower the power to moderate heat (between 4 and 4.5).
5
Frying: We take portions with a spoon and immerse them in the oil with the help of a second spoon. We will not fry many at once so that the oil does not cool down. Moderate heat is key so that they are not raw inside.
Frying: We take portions with a spoon and immerse them in the oil with the help of a second spoon. We will not fry many at once so that the oil does not cool down. Moderate heat is key so that they are not raw inside.
6
Final finish: We place the fritters on kitchen paper. While they are still warm, we coat them well in the azuquita so that they adhere properly.
Final finish: We place the fritters on kitchen paper. While they are still warm, we coat them well in the azuquita so that they adhere properly.
ONLY LEFT TO ENJOY, GOOD PROFIT
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