Picarones Solos Recipe

Prepare vegetables

Steam or boil diced sweet potato and squash until very tender, about 15–20 minutes. Drain well and mash until smooth; measure 1 cup each. Let cool to lukewarm.

Bloom yeast: in a small bowl combine warm water (about 105–115°F / 40–46°C) with 1 tsp of the granulated sugar (taken from the listed sugar) and the active dry yeast. Stir and let stand 5–10 minutes until foamy.

In a large bowl whisk together mashed sweet potato, mashed squash, remaining granulated sugar, salt, cinnamon and ground cloves. Add the eggs and mix until combined.

Add the foamy yeast mixture to the veg-egg mixture and stir. Gradually add 2 cups of the flour and mix to a sticky batter. Continue adding remaining flour, 1/4 cup at a time, until the dough is soft, slightly sticky, and holds shape but still yields to the touch (you may not need all 3 cups). The final consistency should be a thick batter/dough that can be dropped with a spoon.

Turn the dough into a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

Combine raw cane sugar (or panela/brown sugar) and water in a small saucepan. Add star anise and ground cinnamon. Bring to a simmer over medium heat, stirring to dissolve sugar.

Reduce heat to low and simmer gently until the liquid thickens slightly and becomes syrupy, about 10–15 minutes. Remove from heat and stir in honey and lime juice (if using). Taste and adjust: it should be sweet with a noticeable anise note and slight viscosity. Keep warm or return to low heat while frying.

Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without burning immediately.

Prepare a slotted spoon or two spoons for shaping. Wet one spoon and scoop about 2 tablespoons of dough; use the second spoon to help slide dough into the oil, shaping into a ring with a small hole in the center if possible. Traditional picarones are ring-shaped; if shaping is difficult, drop mounds and they will puff into donut-like rounds with holes or edges.

Fry in batches, do not overcrowd, and maintain oil temperature at 325–350°F (160–175°C). Fry each side about 2–3 minutes until deep golden brown and cooked through. Use the slotted spoon to turn as needed so they brown evenly.

Transfer fried picarones to a paper towel-lined tray to drain briefly, then immediately dip or spoon warm anise-honey syrup over each or place them in a shallow bowl of syrup to coat. Allow excess syrup to drip off and transfer to a serving platter.

Optionally dust with powdered sugar before serving. Serve warm.