Pumpkin Fritters – Buñuelos de Calabaza

1/2 cup pumpkin puree (120g)

1/4 cup tapioca flour (30g)

1/4 tsp. dry yeast

1 small egg

oil for frying

sugar

Mix together all of the ingredients and cover it and set it aside to rest while you heat your oil. Heat the frying oil on medium heat. You’ll want somewhere around 360ºF, but I don’t ever check the actual temperature. The oil is ready for frying when you add a small amount of batter to the oil and it begins to bubble and make a frying sound. The easiest way is to spoon small amounts of dough into the oil. You want the fritters to lightly brown on both sides after frying for around a minute on each side. If they get too dark or aren’t browning quickly enough, adjust the oil temperature accordingly. Frying pumpkin fritters in hot oil. Remove the buñuelos from the oil and place them on a plate lined with paper towels or cloths to absorb the oil. recently fried pumpkin fritters on a paper towel to drain the excess oil Sprinkle them with sugar and serve with a small bowl of sugar for dipping them.