Picarones or Squash and Yam Doughnuts |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The original of this recipe calls for sweet potatoes & is a popular snack in Peru & Equador, & is usually served up drizzled with maple syrup or honey. Preparation time does not include the 2 hours needed for dough to rise. Ingredients:
2 medium yams, peeled, cubed |
1/2 lb butternut squash, peeled, cubed |
1/2 teaspoon anise seed |
1 teaspoon salt |
1/8 teaspoon black pepper |
2 cups all-purpose flour |
1/4 ounce active dry yeast |
1/4 cup water, warm |
1/4 cup vegetable oil |
Directions:
1. In large skillet, add squash & yams with enough water to soften (too much & you have mush!), then bring to boil & simmer until tender, stirring frequently to prevent sticking, about 13 minutes.
2. Drain off excess liquid & mash to form a puree.
3. Add anise seed, salt & pepper, mixing well.
4. Transfer yam mixture to large bowl, & stir in flour.
5. In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
6. Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
7. Cover & let stand 2 hours in a warm spot until dough has doubled in size.
8. In a skillet heat oil until hot. [Ensure oil IS hot enough by tearing off a small ball of dough & pressing it into a ring. Drop ring into oil, being careful to avoid splattering, & fry until golden brown on each side, turning once during cooking. Drain on paper towl.].
9. Form dough into nice-size rings & fry in batches until golden.
10. Serve hot, drizzled with maple syrup or honey, if desired.
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