These pumpkin fritters are going to become your favorite sweet this fall. In addition to being delicious, they are very easy to prepare.

This time comes and my mind is transported to the streets of Malaga, cloudy days when in the streets it smells of roasted chestnuts, wood and fritters!

You know that Loleta is a woman of the world, I love to travel and bring you recipes from all the places I visit, but I am also a lover of traditional cuisine who I love to play to give a somewhat different touch. This year I have decided to attach these pumpkin fritters to those of apple that you always like so much.

This time pumpkin fritters also come with one of my favorite sauces, a quick caramel sauce that is prepared in 5 minutes and that is super tica. It will serve to accompany these pumpkin fritters in addition to your pancakes, pancakes and even your biscuits! and I'm sure you'll repeat it over and over again.

By the way, down on tricks and tips you have a trick to get the squash roasted in just 12 minutes! Let's cook!

Ingredients

For the fritters

• 250g roasted squash (see trick below)
• 160g spelt flour
• 2 large eggs
• 3 tablespoons maple syrup, or honey or 2 medjoul date
• 1/2 teaspoon ground cinnamon
• a pinch of ground cloves
• A pinch of salt to assemble the whites.
• 1 teaspoon of baking powder

For the caramel sauce

• 190ml panela sugar
• 250ml cream
• 1 teaspoon of vanilla extract
• 2 tablespoons salted butter
• 1 tablespoon vanilla extract

Directions

To make the caramel sauce, in a saucepan we put the sugar with the vanilla over medium heat. When the sugar starts to caramelize, we lower the power of the fire and let it melt. Add the cream and let the sugar finish melting. We turn away from the heat and overturn over a bowl. Add the cold butter and move well until well incorporated. Reserve

In a large bowl, crush the pumpkin with the help of a hand mixer until a fine, lump-free puree is obtained.

We shell the eggs and separate the whites from the yolks by putting the whites in a small bowl and the yolks along with the pumpkin.

Add the cinnamon, ground cloves, flour, pinch salt and flour and with the help of a hand mixer, crush until smooth and fine.

With the help of manual or electric rods, beat the whites until we get firm and full-bodied whites.

With the help of a spatula, add the whites to the pumpkin dough three times and always with enveloping movements so that the whites do not come down.

We prepare a dish with absorbent paper and set up.

In a frying pan or scoop, we put the oil to heat and with the help of two tablespoons, we put a lot of dough on the hot oil, turning the Pumpkin fritters when they're golden brown. We're putting them on the plate with absorbent paper.

We serve the fritters with the caramel sauce.

Tips and Tricks

• You can replace the squash with roast potato
• Roast the squash in the microwave: chop the squash, remove the skin and put it in the microwave for 8 minutes
• Preparation time: 30 minutes
• Difficulty: easy
• Rations: about 20 fritters

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