Peruvian Picarones (Pumpkin Fritters)

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; combine thoroughly.

3. 3

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

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 to your fingers.

5. 5

   Continue kneading until the dough is smooth and elastic (about 8 minutes).

6. 6

   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.

7. 7

   Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.

8. 8

   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.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.