This pumpkin pie is a beloved Valencian dessert, often enjoyed on special occasions. The traditional version can be quite rich and a bit oily, but this note introduces a quick and easy approach. The pumpkin pie prepared in a deep fryer yields a lighter, less oily result that still delivers comforting flavor.
Air Fryer Pumpkin Burrito
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1 cup pumpkin puree
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1 cup wheat flour
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1 egg
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1 teaspoon baking powder
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1 spoon sugar
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1 pinch salt
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extra virgin olive oil
The lightest zucchini fritters recipe: in the Air Fryer
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Prepare the pumpkin puree by starting with zucchini pieces. Boil them until soft, then mash until smooth.
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In a large bowl, blend pumpkin puree with eggs, sugar and salt to form a cohesive base.
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Stir in flour and baking powder, mixing until a smooth, creamy dough emerges.
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Preheat the air fryer to 180 degrees Celsius.
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Shape the dough into small balls and arrange them in the fryer basket with space between to ensure even cooking on all sides.
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Lightly spray with olive oil to encourage browning.
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Cook in the air fryer for about 8 to 10 minutes until golden and crispy.
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Transfer the fritters to a plate lined with kitchen paper to absorb excess oil.
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Continue with the remaining dough until all fritters are cooked.
These fritters offer a delicious, lower-calorie dessert option that remains satisfying. They also work well as a snack or a special breakfast. A light dusting of granulated sugar, or a drizzle of chocolate or caramel sauce, can elevate the presentation. The result is a comforting treat that stands up well to dipping or pairing with a warm beverage.
If a slightly lighter version is preferred, swap the regular wheat flour for wholemeal flour. The difference in the final texture is subtle, yet the fiber and nutrient content increases notably. Cinnamon can be added to the dough for a warm, comforting aroma and a touch of spice that complements the pumpkin’s sweetness. This small tweak creates a distinct and cozy flavor profile, perfect for autumn gatherings.