Picarones
Picarones are a traditional Peruvian dessert inspired by Spanish churros and the sweet potato dishes of the Incas. They gained popularity from the 17th century onwards, especially at festive events and with street vendors. The unique combination of sweet potato and pumpkin results in a light, crispy donut that is traditionally drizzled with sugar syrup or molasses. By making them at home, you can bring authentic South American flavors to your table!
Ingredients for this recipe
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Preparation Steps
1
Peel the sweet potato and pumpkin, cut them into smaller pieces, and cook in water until they are completely tender.
2
Drain the cooked vegetables, then mash them with a fork or immersion blender until smooth.
3
Dissolve the yeast in lukewarm water with a teaspoon of sugar, then let it stand for 5-10 minutes until foamy.
4
In a large bowl, combine the flour, sugar, and salt, then add the sweet potato-pumpkin puree and the yeast mixture.
5
Knead the dough until it is smooth and slightly sticky. Cover and let it rise in a warm place for about 1 hour.
6
Heat the oil to medium-high heat in a deep skillet or pot.
7
With wet hands, take a small portion of dough, shape it into a ring-shaped donut, and carefully drop it into the hot oil.
8
Fry the donuts until golden brown, turning occasionally to ensure even cooking.
9
Remove the fried picarones and place them on paper towels to drain excess oil.
10
Serve warm, drizzled with molasses or sugar syrup.
