Sugar pumpkin fritters

Welcome to Paulina Cocina! Today we have a sugar-free recipe that I loved: pumpkin fritters! Eating and cooking without sugar can sometimes be very monotonous; we end up eating the same thing all the time.

Whether you want to reduce your sugar intake, are on a diet, or for some medical reason can't eat as much sugar, sugar-free recipes are always a good idea. This is the section of the blog where I focus on sugar-free recipes to offer more options and variety.

So this time I made these pumpkin fritters. They're delicious and you can make them for dessert, to have around for a snack, or to sip on some mate—a luxury!

I'll leave the full pumpkin fritters video here, and while you're at it, you can subscribe to the YouTube channel by clicking here to access all the exclusive content on the network.

Video recipe

about this recipe for sugar-free pumpkin fritters

I love this sugar-free recipe because it's so easy!

You'll see that the ingredients are all approximate and approximate. The truth is that since the main ingredient is pumpkin, it depends largely on whether it absorbs more or less liquid during cooking.

To know exactly what consistency you should have, you can watch the video, which is perfectly understandable.

It also depends on whether the egg is larger or smaller. Anyway, don't worry, it's not difficult, you just have to trust it!

You can make the pumpkin boiled or baked, either way they are delicious.

To serve, you can sprinkle them with "faux powdered sugar," which is a great option for these recipes. You can see it here along with a sugar-free ricotta tart that's amazing!

Greetings and until next

Juanita

Assistant

Ingredients

for a good tray

• 1 piece of pumpkin
• 1/2 glass of milk
• 2 sweetening envelopes
• 1 egg
• 1/2 cup of lift flour
• Fake powdered sugar (optional)

Pumpkin fritters recipe

divine and sugar-free!

1. Slice the squash and boil it with the skin in a pot of water (it's easier to remove the skin later). Once tender, drain and mash while hot to avoid lumps. Let it cool.
2. Add the milk little by little to the warm puree and whisk until well combined. If the pumpkin absorbed a lot of water during cooking, you won't need all the milk; the idea is to keep the mixture smooth.
3. Add the sweetener, in this case I used Hileret Stevia. You can use just one packet and taste how you like the flavor before adding more. Stir well.
4. Sift the flour little by little while mixing. Continue until half the flour has been added. Add the vanilla extract and the egg and mix well.
5. Top with the remaining sifted flour and refrigerate for 30 minutes. It's important not to skip this step so that our pumpkin fritters turn out well, as the flour can absorb the liquid well.
6. To cook them, you can bake them in hot oil, adding a tablespoon of batter per fritter, and browning them on both sides. If you don't want to use oil, you can do it in a hot pan with vegetable spray; they'll look like pancakes. You can serve them plain or sprinkled with powdered sugar.

They are very fluffy

and delicious!