Picarones

Cooking the vegetables:

1. 1Peel the sweet potatoes and cut them into regular pieces about 2 to 3 cm.
2. 2Prepare the squash the same way, removing the seeds and skin, then cut it into pieces of similar size.
3. 3Place the cut vegetables in a large pot and cover with water.
4. 4Add the cinnamon sticks, cloves, and anise seeds to flavor the cooking.
5. 5Bring to a boil, then cook over medium heat for about 25 minutes, until the vegetables are tender.
6. 6Once cooked, drain the vegetables thoroughly.
7. 7Remove the spices (cinnamon and cloves).
8. 8The anise can be left in if desired.
9. 9Mash the vegetables with a fork, preferably while still warm, to get an even texture.

Preparing the chancaca honey:

1. 10Pour the water and orange juice into a heavy-bottomed saucepan.
2. 11Add the chancaca, sugar, cinnamon sticks, cloves, and star anise.
3. 12Bring to a boil, then cook over medium heat for 30 to 40 minutes, stirring occasionally.
4. 13Let it reduce until you get a slightly thickened syrup, it will continue to thicken as it cools.
5. 14Remove from the heat and let cool completely.

Preparing the picarones batter:

1. 15Pour the flour into a large bowl.
2. 16Add the sugar and salt, then mix briefly.
3. 17Stir in the warm sweet potato and squash purée.
4. 18Start mixing by hand, gradually adding the vegetable cooking water until you get a smooth, supple, slightly sticky dough.
5. 19Add the dry yeast, then knead vigorously for 10 to 15 minutes.
6. 20Cover the bowl with a clean cloth and let rise at room temperature for about 2 hours, until the dough doubles in size.

Cooking the picarones:

1. 21Heat plenty of oil in a deep saucepan or a deep fryer until it reaches 175°C.
2. 22When the oil is hot, lightly moisten your hands to prevent the dough from sticking.
3. 23Take a portion of dough, shape it into a soft ring with your fingers (like a doughnut), then gently place it in the hot oil.
4. 24Use chopsticks to adjust the shape and clearly mark the central hole if needed.
5. 25Fry the picarones on both sides until golden and crispy.
6. 26Drain on paper towel to remove excess oil.

Serving:

1. 27Serve the picarones piping hot, generously topped with chancaca honey.