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.