Calacú Recipe

This recipe for calacú, also called pumpkin chulas, is a very simple typical Galician sweet that is prepared in pumpkin season. Calacú is similar to fritters, as both recipes are fried in plenty of oil, although calacú is more of a pancake type and the dough is a little lighter. This recipe is currently very fashionable and variations have emerged, such as: pumpkin chulas with oatmeal. They are excellent for breakfast or for a snack and you can prepare them all year round, but it is tradition to make them in the fall or during carnival time.

If you want to know how to make calacú, don’t miss this easy recipe and keep rea

ding this article, we provide you with all the steps you must follow. Let’s cook!

Ingredients to make Calacú:

1.  300 grams of pumpkin
2.  100 grams of flour
3.  2 tablespoons of sugar
4.  3 eggs
5.  1 sachet of yeast
6.  1 dessert spoon of cinnamon powder
7.  2 tablespoons of icing sugar
8.  1 glass of oil for frying

How to make Calacú:

• To start with the calacú recipe, you must first remove the rind from the pumpkin, clean it inside by removing the seeds and strings, and finally, you must chop it. Then, you must cook it in a pot with boiling water until it is tender, approximately 30 minutes. And if you prefer, you can also make it in the microwave, to do this, place it in a microwave-safe dish, cover and let it cook at maximum power for 3-4 minutes or until it is tender. Remove and let cool. Once cooked, mash well with a fork.
• In a bowl add the eggs and sugar, beat and mix well. Add the crushed pumpkin and mix well.
• Add the sifted flour together with the yeast envelope, also, if you want you can also add a little cinnamon to the dough. Mix well until the flour is well integrated.
• Beat until it is like a puree. If it is too runny, you should add more flour.
• Add a glass of mild olive oil in a pan, put on medium heat and when it is hot, add the dough with the help of a spoon. Leave a couple of minutes on each side or until they are golden on the outside and juicy on the inside. We point out that they fry very quickly, that is why you must be careful and control the oil so that the heat does not rise too much, since they can be cooked a lot on the outside and remain raw on the inside.
• Remove the calacú to a plate lined with kitchen paper to absorb excess oil. The pumpkin chulas are almost there!
• Transfer the Galician calacú to a bowl, sprinkle with icing sugar and also add a little cinnamon to taste. They can also be bathed with a little honey. Enjoy these Galician pumpkin fritters and tell us in the comments what you think of this recipe.