Picarones are a Peruvian dessert that originated in Lima during the viceroyalty. It is a type of doughnut brought to the colonies by Spanish conquistadors. Its main ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca.
Ingredients of Picarones
- 1 Tbs. dry baking yeast
- 1 tsp. sugar
- 1/4 cup water
- 1 Tbs. ground corn
- 1/2 tsp. sea salt
- 1/4 tsp. crushed anise
- 3 cups white flour
- 1 cup beer
- 1 cup cooked butternut squash pureed.
- 2 cups brown sugar
- 1 cup water
- 3 lemon or orange peel shreds
How to Make Picarones
Dissolve sugar and yeast in the warm water in a small bowl.
Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl.
Add the yeast mixture and mix.
Add squash and 2 cups of flour. Mix together to form a soft dough.
Cover with a towel and let the mixture rise in a warm place for around 2 hours.
Add the Syrup ingredients in a saucepan and leave to boil over medium heat level for 15 min.
Heat oil in a kadhai.
Drop tablespoons of dough into hot oil and fry until crispy golden.
Drain on paper towels.
Serve hot with hot syrup.