Picarones con Chancaca

Step 1

Cut the sweet potato lengthwise in half, then cut each half into 1/4-inch-thick coins by slicing perpendicular to the length, like cutting rounds from a log.

Step 2

Cut the butternut squash the same way: lengthwise into halves, then into 1/4-inch-thick coins perpendicular to the length.

Step 3

Place the sweet potato and squash pieces in a large bowl, sprinkle 0.75 cup flour evenly over them, and toss with your hands until all pieces are coated in a thin, even layer of flour.

Step 4

Pour 3 cups vegetable oil into a 5-quart heavy pot and set it over medium-high heat; wait until the oil shimmers and a single flour-dusted vegetable slice dropped in sizzles immediately and floats, about 4 minutes.

Step 5

Carefully place 6 to 8 flour-coated squash and sweet potato pieces into the hot oil—do not crowd the pot—and fry until the edges turn deep golden brown and the surface looks crispy, about 3 to 4 minutes, stirring gently once halfway through.

Step 6

Use a slotted spoon to transfer the fried pieces to a paper-towel-lined plate to drain the excess oil; repeat with remaining vegetable pieces in batches.

Step 7

Pour 1 cup brown sugar and 0.5 cup water into a 2-quart saucepan and set it over medium heat; stir until the sugar dissolves and the liquid turns amber-colored, about 5 to 6 minutes.

Step 8

Remove the pan from heat, stir in 0.25 tsp ground cinnamon until fully mixed, then let the syrup cool for 2 minutes so it thickens slightly.

Step 9

Arrange the warm fried fritters on a serving platter or individual plates, then drizzle the warm chancaca syrup over and around them in a thin, even stream.