A quick fried treat with a subtle pumpkin flavor.
- 2 1/2 cup flour
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup of pumpkin puree
- 2/3 to 1 cup milk
- oil for frying, at least 2 cm in a pot with high walls
- Place the oil in a pot with high walls and thick. Heat over medium-high heat until it reaches 180C or 350F. Cover a plate with paper towels.
- In a bowl, combine the flour, sugar, salt, and baking powder. Stir and add the squash. Mix with a wooden spoon or fork.
- Start adding the milk, keep stirring vigorously until the dough is mixed. It will be super sticky. This is normal, do not try to knead the dough.
- Place a bowl of water next to the bowl with the dough. Using a spoon, scoop out a portion of the dough around 1/4 cup or the size of a golf ball. Wet your fingers in water, remove the dough from the spoon and shape it into a Picaron with a hole in the middle.
- Immediately place carefully in the oil. Repeat. I cook 4-5 at a time.
- Cook the Picarones until golden, about 2 minutes per side. Scoop out onto a plate covered with absorbent paper.
- Serve hot, sprinkled with powdered sugar or in warm syrup sauce or with maple syrup.