Picarones

picarones

Peruvian cuisine is known for its bold flavors, unique ingredients, and fascinating history. One dish that embodies all of these characteristics is the delectable dessert known as picarones. Popular throughout Peru, picarones are a delicious blend of sweet potatoes and pumpkin, mixed with flour, fried to perfection, and drizzled with sugar syrup.

The history of picarones dates back to pre-Columbian times when the Incas used to make a similar dessert using sweet potatoes and squash. After the Spanish conquered Peru, they introduced wheat flour and gave the dessert the name “picarones,” derived from the Spanish word “picar” meaning to prick or to sting, referring to the texture of the fried dough.

Today, picarones are a beloved dessert in Peru, and their popularity has spread throughout South America and beyond. They are often sold by street vendors and in markets, and they are especially popular during the country’s Independence Day celebrations on July 28th and 29th.

Making picarones is a labor of love, but the effort is well worth the rewarding taste. The recipe begins with mixing together mashed sweet potatoes and pumpkin puree. The mixture is then seasoned with a blend of spices such as cinnamon, cloves, and anise.

Next, flour is added to the mixture to form a dough, which is then shaped into small donuts or rings. The dough rings are then fried in hot oil, creating a crispy exterior and a soft, chewy interior. Once fried, the picarones are placed on a plate and drizzled with a generous syrup made from piloncillo, a type of unrefined cane sugar, water, and spices.

Picarones can be enjoyed on their own or served with a side of mint or pineapple sauce for an extra burst of flavor. Some Peruvians even like to mix in a bit of quinoa flour to add a nutty flavor to the dough.

In addition to being delicious, picarones also offer a range of health benefits. Sweet potatoes and pumpkin are both high in fiber and vitamin A, making the dessert a healthy treat. The syrup used to top the picarones can be adjusted for sweetness, making them a healthier option than many other desserts.

In conclusion, picarones are a unique and flavorful dessert that embodies the rich history and culture of Peru. The blend of sweet potatoes and pumpkin with a sprinkling of spices creates a delicious dough that is sure to be a hit with dessert lovers everywhere. Whether enjoyed on their own or paired with a side of sauce, picarones are a must-try dessert for anyone looking to experience the diverse flavors of Peruvian cuisine.

Ingredients:

  • 1 lb sweet potato
  • 1 lb pumpkin
  • 1 cup flour
  • 1 tsp yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup water
  • 1 quart vegetable oil
  • 1 cup molasses
  • 1 cup honey
  • 1 tsp anise seeds

Instructions:

  1. Peel and cube the sweet potato and pumpkin. Boil in salted water for about 20 minutes or until tender.

  2. Place the sweet potato and pumpkin in a blender and blend until smooth.

  3. In a large mixing bowl, combine the sweet potato and pumpkin mixture with flour, yeast, sugar, salt, and water. Mix until completely smooth and lump-free. Let the batter rest for about 1 hour.

  4. Heat about 4 inches of oil in a large pot or deep-fryer to 375°F.

  5. Use a piping bag to pipe the batter in a circular motion into the hot oil. Fry until both sides are golden brown, about 2-3 minutes per side.

  6. Remove the picarones from the oil and let them drain on a plate lined with paper towels.

  7. In a separate pot, combine the molasses, honey, and anise seeds. Heat over medium heat until the mixture is hot and bubbly.

  8. Dip the hot picarones in the molasses mixture and serve immediately.

Enjoy your delicious Peruvian picarones!