Andaikura

Andaikura are a Ta'arohan dessert that originated in the southern part of that country during the heyday of the Aunic Empire. It is a fried dessert whose principal ingredients are squash and sweet potato. It is commonly served covered with syrup made from chancaca (solidified molasses). Today, it is traditional to serve them with powdered sugar as well. They are commonly served at large functions, such as those for holidays or family reunions.

Recipe
In preparing the modern version of andaikura consumed today, a cook will need: 1 tablespoon dry baking yeast, 1 teaspoon sugar, 1 and 1/4 cup water, 1 tablespoon cornmeal, 1/2 teaspoon sea salt, 1/4 crushed star anise, 3 cups flour, 1 cup beer, 1 cup cooked butternut squash/pumpkin pureed, 1 pound of sweet potatoes, 3 cups brown sugar, and 3 lemon or orange peel shreds.

Cook the sweet potatoes. Place the sweet potatoes in a large saucepan, cover with water, and boil until easier pierced with a fork. Remove the sweet potatoes from the water and mash them, then set aside to cool.Dissolve sugar and yeast in a small bowl of warm water. If using the new quick-acting yeast, use half as much. Add to dry ingredients. Rising time will be reduced by about half. Mix cornmeal, salt, ground anise, 1 cup flour, and beer in a large bowl. Add the yeast mixture and mix. Add the squash or pumpkin, sweet potato, and 2 cups of flour. Mix together to form a soft dough texture. Cover with a towel and let the mixture rise in a warm place for a few hours. Add the syrup ingredients in a saucepan and leave to boil over medium heat. Reduce heat to low and leave to simmer until a thick syrup forms. Remove the pan from heat. Heat some oil in a pan; drop tablespoons of dough into hot oil and fry until crispy golden. To test for proper temperature, drop a small spoonful of dough into hot oil; if it rises quickly to the surface, the oil is hot enough. Drain on towels, serve with the hot syrup and powdered sugar.

Makes 52 fritters.