Pumpkin fritters

A very typical sweet from Valencia where by tradition it is consumed for Saint Joseph but which is currently almost found on any date on the calendar. They are easy to make and very tasty.

INGREDIENTS :

• 400 grams (14 oz) pumpkin pulp
• 400 grams (14 oz) of cake flour
• 25 grams (1 oz) of fresh yeast (the one that should be stored in the refrigerator)
• 50 grams (1.8 oz) of sugar
• 1 lemon
• Sunflower/corn or canola oil, 50%, and olive oil 50%
• Icing sugar or normal, to cover, to taste

We cook the pumpkin clean, without skin, and cut into not very large pieces. Do not put much water, just to cover.

Once the pumpkin is soft, drain it (reserving the cooking water) and mash it with a fork or similar.

We dissolve the yeast in the pumpkin cooking water - already lukewarm and where we will have added the 50 grams of sugar - and let it rest for about 15 minutes.

In a large bowl, pour the flour and add the cooking water with the yeast and sugar, also adding the grated lemon peel.

Stir well so that everything is well mixed.

Then add the pumpkin puree and stir well, working the dough so that there are no lumps. Let stand in a dark place covered with a cloth until doubled in volume.

We now have a frying pan with a finger of oil and over high heat but do not smoke. Dip two soup spoons in the oil to catch a little dough by pouring it into the oil, pushing it with the other spoon.

Let them cook until they are golden brown, avoiding putting many at the same time and letting them touch. As there is a good bottom of oil, it will not even be necessary to turn them.

We take out, let the excess oil drain and when they are warm, roll them with a little granulated or glass sugar, to taste.

They are really yummy.