Picarones (Squash and Sweet Potato Doughnuts)

Method

1. 1

   Boil the squash and sweet potato with the aniseed until very soft, about 15 minutes. Drain, reserving a cup of the cooking water, and mash smooth.

2. 2

   Dissolve the yeast and sugar in the lukewarm cooking water, then beat it into the mash with the flour and a pinch of salt to make a sticky, elastic batter.

   💡 The batter should be too loose to knead — this wetness is where the airy texture comes from.

3. 3

   Cover and let rise in a warm spot until bubbly and doubled, about 1 hour.

4. 4

   Simmer the panela with the orange zest, juice, cinnamon and a splash of water for 10 minutes to a loose syrup.

5. 5

   Heat the oil to 180°C. With wet hands, grab a handful of batter, poke a hole through it, and slide the ring into the oil. Fry a few at a time.

   💡 Keep a bowl of salted water beside you for your hands — wet fingers are the only tool that works.

6. 6

   Fry about 2 minutes per side until puffed and golden, drain briefly, and serve hot, generously flooded with the syrup.