Photo by Brenda Maitland
From Owner/Executive Chef Dana Honn at Carmo Café Read more about the Spirited Dinners series, for which Chef Honn created a menu, here Yield: 8–10 servings Fritter ingredients: 1 lb. Louisiana yams, cubed 1 lb. kabocha squash, cubed water for boiling 2 cinnamon sticks 8 cloves 2 tsp. aniseed 6 cups of flour 2 tsp. active dry yeast 1 tsp. raw sugar 1 tsp. salt 1 tsp. vanilla extract oil for frying Syrup ingredients: 1/2 cup pisco 1 cup cane syrup 2 cups chancaca, shaved (a.k.a. piloncillo, rapadura) juice of 1 orange juice of 1 lime 1/2 cup pineapple pulp 1 cup water 1 tsp. salt Method:
- In a 4- to 7-quart pot, add 3 quarts of water, cinnamon sticks, cloves, and aniseed and let boil. Strain the water, adding yams and kabocha to it. Boil until they are soft, but not falling apart.
- Drain water from yam and squash, reserving 1 cup for later. In a food processor, mix the yam and squash until almost smooth.
- When water has cooled to 110-120 ºF, add yeast and sugar to 1/2 cup and let stand for 5–10 minutes, or until you see small bubbles form.
- In a large mixing bowl add potato/yam purée, salt, yeast mixture, and vanilla. With a wooden spoon, mix until all ingredients are thoroughly incorporated. Slowly begin to add in flour until a sticky dough forms. You should be able to pick up a piece of the dough and form a crude sticky ball. If it’s too wet or dry, add more flour or water accordingly. Cover bowl with a wet towel and let stand in a warm location or proofer for 1 + 1/2–2 hours, or until mixture nearly doubles.
- For the syrup, add all ingredients to a saucepan and boil until it thickens.
- Heat 3–4 inches of oil in a pan to 365ºF. Wet fingers in water and form crude rings 4 inches in diameter; they should resemble onion rings. Fry until golden brown, using a wooden chopstick to help form and maintain the shape of the ring. When golden brown on both sides, place briefly on a mesh drainer or paper towel to dry.
- Serve hot with a small bowl of syrup for dipping.
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