Guatemala - Picarones (Fritters)

[Olga Drozd]

Guatemala - Picarones (Fritters)

These pumpkin or winter squash fritters from Guatemala are served at the end of the midday meal.  They are doughnut-shaped and crisp on the outside with a soft, light centre.  Serve hot with a bowl of sugar syrup.

1/2 cup peeled sliced pumpkin or winter squash (4 oz. / 110 g)
1 medium sized sweet potato, peeled and sliced
1 3/4 cup all purpose flour (7 oz. / 200 g)
1/2 teaspoon salt
1 level teaspoon active dry yeast (1/4 oz / 7.5 g)
A little warm water
Oil for deep frying

FOR THE SUGAR SYRUP:

1 cup dark brown sugar (8 oz. / 225 g)
1 cup water (8 fl. oz. / 225 mL)
Lemon peel

Boil the pumpkin and potato in a little water, until tender.  Drain thoroughly and mash through a sieve.

Sift the flour with the salt.  Soften the yeast in a little warm water and mix with the flour.  Add the pumpkin and potato puree and mix thoroughly, adding more water if necessary.  Knead to make a smooth dough.  Place the dough in a bowl, cover with a cloth and leave to rise for 2 hours or until it has doubled in bulk.

Take a Tablespoon of the dough at a time and shape into rings on a floured surface.  Deep fry the rings in hot oil (350º F.) until browned.  Drain on paper towels.

To make the syrup simmer the sugar with the water and lemon peel until it thickens.  Serve the picarones still warm drizzled with lots of syrup.  Serves 4.