Prep Time: 15 minutes
Cook Time: 10 minutes
Rising Time: 30 minutes
Total Time: 55 minutes
Yield: 2-3 dozen small fritters
- 18 oz (532 ml) warm water
- 1.76 oz (50 gr) fresh yeast or .56 oz (16 gr) dry yeast
- 4 cups (1/2 kg) all-purpose flour
- 3/4 cup (150 gr) granulated sugar
- 2/3 cup (175 gr) roasted squash or pumpkin puree
- 2-3 cups vegetable oil for frying
- 1/4 cup (50 gr) granulated sugar for coating
Pour the warm water into a large mixing bowl. Add the yeast and stir until yeast is dissolved in the water.
While stirring with a fork, gradually add the flour a little at a time. Add the sugar and stir. Mix with your hands if necessary. The dough will be sticky. Cover with a towel and place in a warm spot in the kitchen, out of any draft. Allow to rise for 30 minutes.
After 30 minutes, uncover the bowl and add the pumpkin or squash and mix with a wooden spoon or well-oiled hands.
In a large, heavy-bottom frying pan, pour oil to 1/2-inch depth and heat. When oil is hot enough to fry, pinch off a small piece of dough a bit larger than a golf ball. Using your hands, poke a hole in it, making a doughnut shape. Carefully drop it into the hot oil. Fritters will immediately expand. Fry on one side, then turn over to cook on both sides. Remove from oil and allow to drain on paper towels in a single layer. Don't stack or fritters won't drain excess oil.
Sprinkle with granulated sugar before serving with a cup of thick Spanish hot chocolate.
Tip: Dip your hand in cold water when forming fritters with your hands. This will prevent the dough from sticking to your fingers. Many Spanish housewives keep a small bowl of cold water next to the bowl of dough for this purpose. Just be careful not to drip the water into the hot oil, or it will pop and splatter you with hot oil.