Peruvian Picarones (Pumpkin Fritters)

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
  • Add the sugar, egg, pumpkin, and salt; combine thoroughly.
  • Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
  • Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
  • Continue kneading until the dough is smooth and elastic (about 8 minutes).
  • Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  • Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
  • Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
  • Drain on paper towels and serve immediately with warm maple syrup.
  • Makes 12 servings.
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