Peruvian Picarones (Pumpkin Fritters) - cooking recipe

Ingredients

1 (1/4 ounce) 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 frying
maple syrup

Preparation

In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
Add the sugar, egg, pumpkin, and salt; combine thoroughly.
Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
Continue kneading until the dough is smooth and elastic (about 8 minutes).
Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
Drain on paper towels and serve immediately with warm maple syrup.
Makes 12 servings.