Mellow sweetness and a cinnamon aroma that evokes the best childhood memories. This is the quintessential traditional snack, a golden bite that transforms pumpkin into a treat both crispy and soft. Pure homemade warmth ready to share.
Peel the pumpkin, remove the seeds, and cut it into medium cubes. Place it in a pot with the water, cinnamon stick, and cloves. Cook covered for 15 to 18 minutes, until very tender.
Turn what you find into an experience you can actually bring to your kitchen.
Remove the cinnamon and cloves. Drain the pumpkin and mash it while hot into a thick purée. Let it cool for 8 minutes so it releases steam and does not water down the batter.
In a bowl, mix the pumpkin purée with the eggs, sugar, anise, vanilla, and salt. Whisk for 1 minute, until it looks like a fragrant orange cream.
Add the flour and baking powder. Mix only until you have a thick batter with no dry pockets. It should fall slowly from the spoon, not run like a sad pancake.
Heat the oil in a pan over medium heat. Fry spoonfuls of batter in batches, 2 to 3 minutes per side, until the torrejas are golden, firm at the edges, and soft in the center.
Transfer the torrejas to paper towel for 1 minute. Serve warm with chancaca honey and a light dusting of ground cinnamon. They should be syrupy on top, but still keep their golden edge.
