Lacayote squash fritters are all about texture: a tender, mellow center wrapped in an irresistible golden crust. They carry the spirit of countryside cooking at its simplest, turning Andean squash into a humble afternoon treat. Direct, comforting, and full of identity.
Peel the lacayote, remove the hard seeds, and grate it coarsely. Leave it in a bowl with the salt for 8 minutes, until it releases liquid; then squeeze it by hand to remove the excess without drying it out.
Beat the eggs with the milk, sugar, vanilla, cinnamon
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Mix the wheat flour with the baking powder. Add it to the bowl gradually and stir only until you have a thick batter with no dry lumps; overmixing will make it heavy.
Fold in the squeezed lacayote with a spatula until evenly distributed. The batter should fall heavily from the spoon, not run like pancake batter.
Heat the vegetable oil over medium heat. Fry spoonfuls of batter in batches for 2 to 3 minutes per side, until golden, puffed, and firm to the touch.
Drain the fritters on paper and let them rest for 3 minutes before serving. They should be golden outside, tender inside, with the lacayote still present rather than lost in batter.
