Picarones

Instructions

1. Peel the sweet potato and squash, cut them into chunks and cook them by steaming or in boiling water for 20 minutes until very tender.
2. Mash the cooked vegetables finely with a fork or potato masher to a smooth purée, then let it cool slightly.
3. In a large bowl, mix the purée with the flour, yeast, salt and about 100 ml of lukewarm water until you have a soft, thick dough. Cover and leave to rise for 1 hour at room temperature.
4. Make the syrup: melt the panela in 500 ml of water with the cinnamon, cloves, orange zest and aniseed, then reduce for 15 minutes until you have a coating syrup.
5. Heat the oil to 170°C. Shape irregular rings from the dough, letting them drop straight into the oil with a spoon or piping bag.
6. Fry the picarones for 2 to 3 minutes per side, until golden and puffed, then drain them on kitchen paper.
7. Dip the hot fritters briefly in the warm syrup so they soak it up well.
8. Arrange the picarones on a plate, drizzle with a little syrup, dust with icing sugar if you like, and serve warm.