Peru-Pumpkin Fritters-Pilarones

[Olga Drozd]

Peru-Pumpkin Fritters-Pilarones

12 servings

1 package dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
1 egg, lightly beaten
1 (16 ounce) can pumpkin
1/2 teaspoon salt
4 cups flour
Oil for deep frying
Molasses or maple syrup

In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve. Add the sugar, egg, pumpkin and salt and combine thoroughly. Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a spatula. Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking. You will probably use all of the 4 cups.

Continue kneading until the dough is smooth and elastic. Shape it into a ball and place in an oiled bowl. Cover and let rise in a warm place 1 hour or until doubled in bulk. Punch down the dough. Tear off pieces of the dough and shape into doughnut like rings, 3 inches in diameter. Heat the oil for deep frying and fry the fritters about 5 minutes, turning them once, until crisp and golden brown. Drain on paper towels and serve immediately with warm molasses or maple syrup.