Peru Pumpkin Fritters (Pilarones)
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Ingredients
| 1 pkg. | dry yeast | | 1/4 cup | lukewarm water | | 2 tbsp. | sugar | | 1 | egg, lightly beaten | | 1 can (1 lb.) | pumpkin | | 1/2 tsp. | salt | | 4 cups | flour | | Oil for deep frying | | Molasses or | | maple syrup |
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Instructions
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.
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