Peruvian Delight: Homemade Picarones Recipe

Ingredients

  • 500 grams of pumpkin
  • 500 grams of sweet potato
  • 1 tablespoon of active dry yeast
  • 1 tablespoon of sugar
  • 1 tablespoon of anise seeds
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 liter of vegetable oil for frying
  • 1 cup of molasses
  • 4 cloves
  • 1 cinnamon stick
  • 1 tablespoon of orange peel

Steps and instructions

  1. Peel and cut the pumpkin and sweet potato into chunks. Boil them until they are soft enough to mash.
  2. Drain the pumpkin and sweet potato, then mash them together until they form a smooth puree.
  3. In a small bowl, dissolve the yeast and sugar in a little warm water and let it rest for 15 minutes.
  4. Mix the anise seeds, flour and salt in a large bowl. Add the mashed pumpkin and sweet potatoes, and the yeast mixture. Stir well until it forms a wet and sticky dough.
  5. Cover the bowl with a cloth and let it rest in a warm area for about 2 hours, or until the dough has risen and has bubbles on the surface.
  6. While the dough rests, prepare the syrup. In a saucepan, combine the molasses, cloves, cinnamon stick and orange peel. Bring it to a boil then reduce the heat and let it simmer for about 20 minutes, or until it thickens slightly.
  7. Heat the vegetable oil in a deep frying pan over medium heat.
  8. Wet your hands with a bit of oil, then take a portion of the dough and shape it into a ring with a hole in the middle, similar to a donut. Gently slide the dough ring into the hot oil.
  9. Fry the picarones until they turn golden brown, flipping them over halfway through. Be careful not to overcrowd the pan.
  10. Remove the picarones from the oil using a slotted spoon, and drain them on paper towels.
  11. Drizzle the warm syrup over the picarones before serving. Enjoy while they are still warm.

Tools for making

Recipe variations

  • Instead of pumpkin and sweet potato, try using butternut squash or kabocha squash for a different flavor.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Add spices like cinnamon, nutmeg, or ginger to the dough for extra flavor.
  • If you prefer a crispy texture, you can deep-fry the picarones until they are golden and crunchy.
  • For a savory twist, add finely chopped onions, garlic, and herbs to the dough mixture.
  • Instead of frying, you can bake the picarones in the oven for a healthier option. Brush them with a little oil and bake at 375°F (190°C) until they are golden brown.
  • To make it vegan, replace the honey or molasses in the syrup with maple syrup or agave nectar.
  • Experiment with different toppings such as powdered sugar, cinnamon sugar, or a drizzle of chocolate sauce.
  • For a fruity twist, serve the picarones with a side of fruit compote or a scoop of your favorite fruit sorbet.
  • If you want a lighter version, you can use half whole wheat flour and half all-purpose flour in the dough mixture.

Recipe overview

Picarones are a traditional Peruvian dessert that are often described as a cross between a donut and a fritter. They're made with a sweet dough that incorporates pumpkin and sweet potato, and are flavored with anise and cinnamon. After the dough has been allowed to rise, it's shaped into rings and deep-fried until golden brown. The picarones are then drizzled with a sweet molasses syrup, resulting in a dessert that's crispy on the outside and soft and sweet on the inside. This recipe will guide you through the process of making picarones at home. It involves several steps, including making a sweet dough, allowing it to rise, shaping and frying the dough, and making a homemade molasses syrup. Despite the various steps, the process is quite straightforward and the result is well worth the effort – a delicious dessert that's sure to impress your family and friends. Enjoy these warm, sweet treats as a dessert or a snack at any time of the day.

Common questions

  1. Can I use other types of squash instead of pumpkin? Yes, you can use other types of squash like butternut squash or acorn squash as a substitute for pumpkin in this recipe.
  2. Can I replace the sweet potato with another ingredient? If you prefer, you can substitute the sweet potato with an equal amount of mashed ripe bananas for a different flavor profile.
  3. How can I tell if the dough has risen enough? You can check if the dough has risen enough by observing if it has doubled in size and if there are bubbles on the surface indicating that the yeast has activated.
  4. What can I use if I don't have anise seeds? If you don't have anise seeds, you can use ground cinnamon or ground cloves as alternative spices to enhance the flavor of the picarones.
  5. Do I have to use molasses for the syrup? While molasses is traditionally used for the syrup, you can substitute it with honey or maple syrup if desired.
  6. Can I bake the picarones instead of frying them? Picarones are typically deep-fried, but you can experiment with baking them at 375°F (190°C) for about 15-20 minutes until they are golden brown if you prefer a healthier alternative.
  7. How long can I store the picarones? Picarones are best enjoyed fresh and warm. However, you can store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix and combine the ingredients.
  • Saucepan - To prepare and simmer the syrup.
  • Deep Frying Pan - For frying the picarones in hot oil.
  • Slotted Spoon - To remove the fried picarones from the oil.
  • Paper Towels - To drain the excess oil from the fried picarones.
  • Cloth - To cover the dough while it rests.
  • Knife - To peel and cut the pumpkin and sweet potato.
  • Masher - To mash the boiled pumpkin and sweet potato.
  • Measuring Spoons - To accurately measure the yeast, sugar, anise seeds, and salt.
  • Whisk or Fork - To dissolve the yeast and sugar in warm water.

Origin stories

Picarones, these delightful, ring-shaped fritters, are a popular dessert in Peru, often sold by street vendors. They trace their origins back to the colonial period when Spanish settlers brought the recipe for buñuelos, a type of doughnut, to the New World. The indigenous Peruvian people adapted the recipe, substituting local ingredients like sweet potatoes and pumpkins, giving birth to the picarones we know today. Interestingly enough, these treats were initially crafted as a cheaper alternative to rosquillas, a type of Spanish doughnut, during a period of wheat shortage. Handed down from generation to generation, this humble dessert has become a symbol of Peru's rich culinary and cultural history, still savored during national celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.