Picarones Recipes

Steps:

• Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
• Cook sweet potatoes and squash in the reserved water until tender.
• Remove pan and force through a strainer.
• Reserve 2 cups of cooking liquid and allow to cool.
• In a small bowl, combine yeast, sugar and reserved cooking liquid.
• Set aside for 15 minutes.
• Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
• Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
• Cover with a damp cloth and leave dough to rise for 1 hour.
• Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
• Fry in hot oil until golden on both sides. Repeat until all is used.
• Drain on paper napkins.
• Syrup:.
• combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
• Bring to boil over low heat until mixture thickens to a syrup.
• It will take around 20-25 minutes.

Steps:

• 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.

Steps:

• 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, ½ 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.