Picarones or Squash and Yam Doughnuts

1. 1

   In large skillet, add squash & yams with enough water to soften (too much & you have mush!

2. 2

   ), then bring to boil & simmer until tender, stirring frequently to prevent sticking, about 13 minutes.

3. 3

   Drain off excess liquid & mash to form a puree.

4. 4

   Add anise seed, salt & pepper, mixing well.

5. 5

   Transfer yam mixture to large bowl, & stir in flour.

6. 6

   In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.

7. 7

   Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.

8. 8

   Cover & let stand 2 hours in a warm spot until dough has doubled in size.

9. 9

   In a skillet heat oil until hot.

10. 10

    [Ensure oil IS hot enough by tearing off a small ball of dough & pressing it into a ring.

11. 11

    Drop ring into oil, being careful to avoid splattering, & fry until golden brown on each side, turning once during cooking.

12. 12

    Drain on paper towl.

13. 13

    ].

14. 14

    Form dough into nice-size rings & fry in batches until golden.

15. 15

    Serve hot, drizzled with maple syrup or honey, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.