Peru Pumpkin Fritters (Pilarones)

1. 1

   In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.

2. 2

   Add the sugar, egg, pumpkin and salt and combine thoroughly.

3. 3

   Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a spatula.

4. 4

   Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking.

5. 5

   You will probably use all of the 4 cups.

6. 6

   Continue kneading until the dough is smooth and elastic.

7. 7

   Shape it into a ball and place in an oiled bowl.

8. 8

   Cover and let rise in a warm place 1 hour or until doubled in bulk.

9. 9

   Punch down the dough.

10. 10

    Tear off pieces of the dough and shape into doughnut like rings, 3 inches in diameter.

11. 11

    Heat the oil for deep frying and fry the fritters about 5 minutes, turning them once, until crisp and golden brown.

12. 12

    Drain on paper towels and serve immediately with warm molasses or maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.