Picarones
Delicious homemade picarones, fried sweet potato and squash rings bathed in spiced chancaca syrup.
35 min4 servingsAdvancedPeruvian
631kcal / serving
7 gprotein
119.7 gcarbs
14.9 gfat
Ingredients
- 250 gram Sweet potato puree
- 100 gram Squash puree
- 200 gram All-purpose flour
- 5 gram Active dry yeast
- 1 tablespoon Granulated sugar
- 1 pinch Salt
- Neutral vegetable oil, for frying
- 250 gram Chancaca (Peruvian brown sugar)
- 250 milliliter Water
- 1 unit Cinnamon stick
- 3 units Cloves
- 1 piece Orange peel
Directions
- Cook the chancaca syrup: Boil the chancaca with water, cinnamon, cloves, and orange peel until a light syrup consistency is achieved. Strain and set aside.
- Activate the yeast: Mix the yeast with a little warm water and sugar. Let it rest until foamy.
- Prepare the dough: Combine the sweet potato and squash purees with the activated yeast. Add flour and salt, mixing until integrated. Let the dough ferment in a warm place for 1 hour, until it doubles in volume.
- Fry the picarones: Heat oil to 180°C. Using a piping bag, form the dough rings directly into the hot oil. Fry until golden on both sides, flipping occasionally.
- Drain and serve: Remove the picarones with a slotted spoon, drain them on absorbent paper, and serve immediately drizzled with warm chancaca syrup.
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