Best Peruvian Picarones Pumpkin Fritters Recipes
PERUVIAN PICARONES (PUMPKIN FRITTERS)
In 1528, the Spanish conquistador Francisco Pizarro discovered Peru and was intrigued by the riches of the Inca Empire. The Spanish helped to introduce chicken, pork, and lamb to the Incas. As European disease struck the Incas and a shortage of labor arose, slaves from Africa were brought over to work on the new plantations. Africans contributed such foods as picarones (anise-sweetened, deep-fried pastries made from a pumpkin dough), to the Peruvian cuisine, as did Polynesians from the Pacific Islands, the Chinese, and the Japanese. From FoodinPeru.com
Provided by kitty.rock
Categories Yeast Breads
Time 1h30m
Yield 12-24 fritters, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
- Add the sugar, egg, pumpkin, and salt; combine thoroughly.
- Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
- Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
- Continue kneading until the dough is smooth and elastic (about 8 minutes).
- Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
- Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
- Drain on paper towels and serve immediately with warm maple syrup.
- Makes 12 servings.
PICARONES
A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)
Provided by Miss Oregon
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
- Cook sweet potatoes and squash in the reserved water until tender.
- Remove pan and force through a strainer.
- Reserve 2 cups of cooking liquid and allow to cool.
- In a small bowl, combine yeast, sugar and reserved cooking liquid.
- Set aside for 15 minutes.
- Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
- Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
- Cover with a damp cloth and leave dough to rise for 1 hour.
- Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
- Fry in hot oil until golden on both sides. Repeat until all is used.
- Drain on paper napkins.
- Syrup:.
- combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
- Bring to boil over low heat until mixture thickens to a syrup.
- It will take around 20-25 minutes.
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