Pumpkin Fritters Sugar-free Complete Recipe
Eating and cooking without sugar can sometimes be very dull; we always end up eating the same thing. Either because they want to reduce sugar consumption, they are on a diet, or for some medical reason; they cannot eat so much sweet, sugar-free recipes always come in handy.
This is the section of the blog in which I put the whole wave to sugar-free recipes to have more options and varieties. They are very delicious and can be made for dessert, to have there and chop, to take some mates, a luxury!
- 1 piece of pumpkin
- 1/2 glass of milk
- 2 sachets of sweetener
- 1 egg
- 1/2 cup leavening flour
- Fake impalpable sugar (optional)
- Cut the squash into slices and boil it in a pot with water (it is easier to take it out later). Once it is a tender, strain, and steps on hot so that lumps are not made. Let warm
- Add the milk gradually to the puree and beat until it is well integrated. If the pumpkin absorbed a lot of water during cooking, you would not need all the milk; the idea is that a mixture is not very liquid.
- Add the sweetener; in this case; I used Hileret Stevia. You can use only one envelope and try how you like it before adding more. Stir well.
- Sift the flour little by little while we mix. Continue until you put half the flour. Add the essence of vanilla and egg and integrate it well.
- Complete with the rest of the sifted flour and take it to the refrigerator for 30 minutes. It is important not to skip this step so that our pumpkin fritters come out well, so the flour can absorb the liquid well.
- For cooking, you can make them in hot oil by putting a spoonful of dough per donut, and brown them on both sides. If you do not want to use oil, you can do it in a hot pan with vegetable spray; it looks like pancakes. They can be served this way alone or sprinkled with the mock sugar.