Peru · Peru

Picarones (Peruvian Squash and Sweet Potato Donuts)

Name: Picarones (Peruvian Squash and Sweet Potato Donuts)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Peru
Ingredients: squash, cooked and mashed 300 g; sweet potato, cooked and mashed 200 g; all-purpose flour 100 g; instant yeast 4 g; sugar 30 g; fine salt 2 g; anise seeds 3 g; warm water 60 ml; vegetable oil 500 ml; chancaca (cane sugar) syrup 200 ml; lime zest 5 g; cinnamon stick 1 pieces

Crisp fried donuts of squash and sweet potato dough, drizzled with cane syrup.

55 minutes · 4 servings · Moderate

Picarones are fried doughnuts from the southern cities, with squash in the dough for sweetness and warmth. The ring is cut on a fluted tool that gives it its scalloped edge, and it is dunked in cane syrup while still hot so the syrup soaks in rather than sitting on top. They are sold in pairs on a stick, meant to be shared.

Ingredients

squash, cooked and mashed300 g
sweet potato, cooked and mashed200 g
all-purpose flour100 g
instant yeast4 g
sugar30 g
fine salt2 g
anise seeds3 g
warm water60 ml
vegetable oil500 ml
chancaca (cane sugar) syrup200 ml
lime zest5 g
cinnamon stick1 pieces

Directions

1
Mix squashes, sweet potato, flour, yeast, sugar, salt, anise and water; rest 30 minutes.
2
Heat syrup with lime zest and cinnamon 5 minutes.
3
Drop spoonfuls of dough into hot oil at 180C; fry 4 minutes per side until golden.
4
Drizzle with syrup and serve.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content