Sweet Fritters (Picarones)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound West Indian pumplin (calabaza) or any winter squash, peeled and sliced 1/2 pound sweet potato, preferably white sweet potato (boniato), peeled and sliced 1 teaspoon salt
1/4 teaspoon ground aniseed 4 cups all-pourpose flour, sifted 1 envelope (1/4 ounce) yeast
vegetable oil for deep frying MIEL DE CHANCACA (SUGAR SYUP) 2 cups dark brown sugar 1 cup sugar
2 cups water 1 piece lemon peel 1 piece orange peel



1 Cook the pumpkin or squash and sweet potato in water to cover until they are tender. Drain the vegetables, mash them, and force them through a sieve. Mix in the salt, aniseed, and flour. Soften the yeast in 1/4 cup of lukewarm water and mix it into the flour to make a fairly firm dough, adding a little more water if necessary, though the pumplin and sweet potato will probably supply enough moisture. Knead the dough until it is smooth and satiny, about 5 minutes. Place it in a bowl, cover with a cloth, and allow to stand in a warm, draft-free place for 2 or 3 hours, or until it has doubled in bulk. Pull off pieces of dough by tablespoons and shape them into rings. Deep fry them in hot oil (370 F.) until they are browned on both sides. Drain on paper towels and serve with Miel de Chancaca (Sugar Syrup).
2 MIEL DE CHANCACA (SUGAR SYRUP) Combine all the ingredients in a saucepan and simmer until the syrup is quite thick. Remove and discard the orange and lemon peel. Serve as a dipping sauce with the Picarones.

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