24 May World Recipes: Picarones
Picarones are one of Peru’s most traditional desserts, especially popular at fairs and celebrations. Their origin dates back to the colonial period, when Spanish recipes for fritters blended with local ingredients like pumpkin and sweet potato. The result is a unique Latin American treat: fried rings that are soft on the inside and crispy on the outside, drizzled with a sweet and aromatic syrup.
Ingredients
For the dough:
125 g corn flour
750 g wheat flour
375 g sweet potato
375 g pumpkin
2 eggs
A pinch of anise powder
Zest of 1 orange
Zest of 1 lemon
1/2 cup light beer
For the syrup:
75 g brown sugar
350 g white sugar
Grated orange and lemon zest
1 cup water
Preparation
Boil the sweet potato and pumpkin in water until very soft. Then drain and mash them into a smooth, lump-free purée.
In a large bowl, mix the purée with the previously beaten eggs and the beer. Add the flours, anise, and the orange and lemon zest. Mix well until you get a smooth, uniform dough. Let it rest.
Cover the dough with a clean cloth and leave it in a warm place for about 3 hours, until it ferments slightly and becomes airy.
Heat plenty of oil over medium heat. Take portions of the dough using your hand or a spoon, shape them into rings by making a small hole in the centre, and carefully place them in the oil. Fry until golden on both sides.
Remove the picarones and place them on paper towels to absorb excess oil.
In a saucepan, combine the water, sugars, and grated zest. Cook over medium heat until you obtain a thick, glossy syrup.
Serve the picarones warm and generously drizzle them with the syrup
