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Galician pumpkin chulas

Galician pumpkin chulas

  • Dessert
  • Spanish
  • Autumn

Small soft Galician pumpkin pancakes, pan-fried until golden and finished with cinnamon sugar.

Active time1 h

Cooking1 h

Total2 hResting : 40 min

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Ingredients

  • 500 g squash
  • 3 medium eggs, size M
  • 1 tsp ground cinnamon
  • 1000 ml cooking water
  • 150 g plain wheat flour
  • 100 ml sunflower oil
  • 8 g baking powder
  • 1 g fine salt
  • 100 g white sugar

Preparation

  1. Remove the pumpkin skin and seeds, weigh the required flesh and cut it into even chunks. Put in a saucepan with water, cover and heat for about 5 minutes until simmering. Gently cook for about 25 minutes until very tender. Drain thoroughly, pressing in a colander to remove excess water. Mash with salt and cool in a shallow dish for about 20 minutes. Do not incorporate the drained water.

    500 g squash
    1000 ml cooking water
    1 g fine salt
    • knife
    • board
    • saucepan
    • lid
    • colander
    • spoon
    • masher
    • shallow dish

  2. Crack the eggs and mix them into the cooled pumpkin, then add 75 g sugar and 1 tsp cinnamon. Gradually add sifted flour, then baking powder. The batter should be thick but pourable. Do not add unlisted flour. Rest for 15 minutes. Mix the remaining 25 g sugar and 0.25 tsp cinnamon for finishing.

    3 medium eggs, size M
    1 tsp ground cinnamon
    150 g plain wheat flour
    8 g baking powder
    100 g white sugar
    • bowl
    • whisk
    • sieve
    • small bowl

  3. Heat some oil in a large frying pan over medium heat for about 5 minutes. Add spaced small ladles of batter for pancakes about 5 cm across, making around 25 depending on size. Fry for about 2 minutes until small bubbles form, turn and fry for about 2 more minutes until the centre is set without raw batter. Add reserved oil between batches. Lower the heat if browning too quickly. Drain on paper, allowing 5 minutes after the last batch. Sprinkle with reserved cinnamon sugar and serve warm.

    100 ml sunflower oil
    • large frying pan
    • small ladle
    • spatula
    • kitchen paper
    • platter

Allergens

  • Eggs
  • Gluten

Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Galician pumpkin chulas