Picarones (Peru)

Preparation

1. 1

   Peel and cut the sweet potato and pumpkin into chunks, boil for 15-20 minutes until a knife tip slides in with no resistance, then drain well and mash into a smooth purée.

2. 2

   Mix the still-warm purée with the flour, sugar and baking powder, until you get a soft dough that pulls away slightly from your fingers (add a little more flour if it's too sticky).

3. 3

   Cover and let the dough rest for 15 minutes at room temperature, so the baking powder can work and the dough relaxes.

4. 4

   Heat the frying oil in a deep saucepan to 175-180°C/350-355°F (a small piece of dough should rise to the surface and sizzle immediately, without browning too fast).

5. 5

   Shape rings of dough with damp hands (or using two spoons dipped in water) and slide them directly into the hot oil, without overcrowding the pan.

6. 6

   Fry for 3-4 minutes, turning halfway, until nicely golden and puffed.

7. 7

   Drain on paper towel and drizzle generously with warm honey before serving hot, right away — picarones are best warm and crisp.