Serves 1
Directions
- 1Peel the camote and cut it into smaller pieces.
- 2Cook the camote in a small pot with water and cinnamon sticks.
- 3Cut the zapallo into small pieces for easier cooking.
- 4Activate the dry yeast by adding warm water and mixing well. Let it rest for 8-10 minutes at room temperature.
- 5After 6 minutes of cooking the camote, add the zapallo to the pot.
- 6For the honey, cut the chancaca (panela) into smaller pieces to help it melt faster.
- 7Place the chancaca in a small pot and add approximately one cup of water.
- 8Add half a glass of orange juice, cinnamon, star anise, clavo de olor, and fig leaves to the chancaca pot.
- 9Boil the chancaca mixture for 35-40 minutes over medium heat, stirring constantly to prevent it from overflowing.
- 10Once the camote and zapallo are cooked, drain all the excess water and reserve the cooking water.
- 11Remove the cinnamon sticks from the cooked camote and zapallo.
- 12Mash the camote and zapallo until pureed.
- 13Add the activated yeast to the camote and zapallo mash.
- 14Add two cups of unprepared flour.
- 15Gradually add the reserved cooking water from the camote and zapallo, mixing well.
- 16Add about half a tablespoon of anise grains and knead the dough very well.
- 17Cover the dough with a small white rag and let it rest at room temperature for at least 30 minutes.
- 18Heat oil for deep frying.
- 19Dip your hands in water with salt to prevent the dough from sticking.
- 20Grab a small portion of dough and form it into a ring shape (arito).
- 21Place the dough rings into the hot oil.
- 22Use a stick (like a sushi stick) to help prevent the middle part of the picaron from closing while frying.
- 23Turn the picarones over with the stick to ensure even browning.
- 24Once the picarones are golden brown, remove them from the oil and place them in a strainer to drain excess fat.
- 25Serve the picarones on a plate with plenty of the prepared honey (miel).
Ingredients
- camote
- zapallo
- canela
- 8 g dry yeast
- warm water
- chancaca (panela)
- 1 cup water
- 0.5 glass orange juice
- star anise
- clavo de olor
- fig leaves
- 2 cups unprepared flour
- 0.5 tbsp anise grains
- oil for deep frying
- water with salt
Equipment
cacerolacoladorpotato pressertool for mashingsmall white ragpalitosushi stickplate
Tips
- Always move the chancaca syrup while boiling to prevent it from overflowing.
- Use water with salt on your hands to prevent the dough from sticking when forming the picarones.
- Support the picarones with a stick while frying to keep the middle part from closing.
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