Picarones Peruanos

Serves 1
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Directions

  1. 1Peel the camote and cut it into smaller pieces.
  2. 2Peel the camote and cut it into smaller pieces.
  3. 3Peel the camote and cut it into smaller pieces.
  4. 4Cook the camote in a small pot with water and cinnamon sticks.
  5. 5Cook the camote in a small pot with water and cinnamon sticks.
  6. 6Cook the camote in a small pot with water and cinnamon sticks.
  7. 7Cut the zapallo into small pieces for easier cooking.
  8. 8Cut the zapallo into small pieces for easier cooking.
  9. 9Cut the zapallo into small pieces for easier cooking.
  10. 10Activate the dry yeast by adding warm water and mixing well. Let it rest for 8-10 minutes at room temperature.
  11. 11Activate the dry yeast by adding warm water and mixing well. Let it rest for 8-10 minutes at room temperature.
  12. 12Activate the dry yeast by adding warm water and mixing well. Let it rest for 8-10 minutes at room temperature.
  13. 13After 6 minutes of cooking the camote, add the zapallo to the pot.
  14. 14After 6 minutes of cooking the camote, add the zapallo to the pot.
  15. 15After 6 minutes of cooking the camote, add the zapallo to the pot.
  16. 16For the honey, cut the chancaca (panela) into smaller pieces to help it melt faster.
  17. 17For the honey, cut the chancaca (panela) into smaller pieces to help it melt faster.
  18. 18For the honey, cut the chancaca (panela) into smaller pieces to help it melt faster.
  19. 19Place the chancaca in a small pot and add approximately one cup of water.
  20. 20Place the chancaca in a small pot and add approximately one cup of water.
  21. 21Place the chancaca in a small pot and add approximately one cup of water.
  22. 22Add half a glass of orange juice, cinnamon, star anise, clavo de olor, and fig leaves to the chancaca pot.
  23. 23Add half a glass of orange juice, cinnamon, star anise, clavo de olor, and fig leaves to the chancaca pot.
  24. 24Add half a glass of orange juice, cinnamon, star anise, clavo de olor, and fig leaves to the chancaca pot.
  25. 25Boil the chancaca mixture for 35-40 minutes over medium heat, stirring constantly to prevent it from overflowing.
  26. 26Boil the chancaca mixture for 35-40 minutes over medium heat, stirring constantly to prevent it from overflowing.
  27. 27Boil the chancaca mixture for 35-40 minutes over medium heat, stirring constantly to prevent it from overflowing.
  28. 28Once the camote and zapallo are cooked, drain all the excess water and reserve the cooking water.
  29. 29Once the camote and zapallo are cooked, drain all the excess water and reserve the cooking water.
  30. 30Once the camote and zapallo are cooked, drain all the excess water and reserve the cooking water.
  31. 31Remove the cinnamon sticks from the cooked camote and zapallo.
  32. 32Remove the cinnamon sticks from the cooked camote and zapallo.
  33. 33Remove the cinnamon sticks from the cooked camote and zapallo.
  34. 34Mash the camote and zapallo until pureed.
  35. 35Mash the camote and zapallo until pureed.
  36. 36Mash the camote and zapallo until pureed.
  37. 37Add the activated yeast to the camote and zapallo mash.
  38. 38Add the activated yeast to the camote and zapallo mash.
  39. 39Add the activated yeast to the camote and zapallo mash.
  40. 40Add two cups of unprepared flour.
  41. 41Add two cups of unprepared flour.
  42. 42Add two cups of unprepared flour.
  43. 43Gradually add the reserved cooking water from the camote and zapallo, mixing well.
  44. 44Gradually add the reserved cooking water from the camote and zapallo, mixing well.
  45. 45Gradually add the reserved cooking water from the camote and zapallo, mixing well.
  46. 46Add about half a tablespoon of anise grains and knead the dough very well.
  47. 47Add about half a tablespoon of anise grains and knead the dough very well.
  48. 48Add about half a tablespoon of anise grains and knead the dough very well.
  49. 49Cover the dough with a small white rag and let it rest at room temperature for at least 30 minutes.
  50. 50Cover the dough with a small white rag and let it rest at room temperature for at least 30 minutes.
  51. 51Cover the dough with a small white rag and let it rest at room temperature for at least 30 minutes.
  52. 52Heat oil for deep frying.
  53. 53Heat oil for deep frying.
  54. 54Heat oil for deep frying.
  55. 55Dip your hands in water with salt to prevent the dough from sticking.
  56. 56Dip your hands in water with salt to prevent the dough from sticking.
  57. 57Dip your hands in water with salt to prevent the dough from sticking.
  58. 58Grab a small portion of dough and form it into a ring shape (arito).
  59. 59Grab a small portion of dough and form it into a ring shape (arito).
  60. 60Grab a small portion of dough and form it into a ring shape (arito).
  61. 61Place the dough rings into the hot oil.
  62. 62Place the dough rings into the hot oil.
  63. 63Place the dough rings into the hot oil.
  64. 64Use a stick (like a sushi stick) to help prevent the middle part of the picaron from closing while frying.
  65. 65Use a stick (like a sushi stick) to help prevent the middle part of the picaron from closing while frying.
  66. 66Use a stick (like a sushi stick) to help prevent the middle part of the picaron from closing while frying.
  67. 67Turn the picarones over with the stick to ensure even browning.
  68. 68Turn the picarones over with the stick to ensure even browning.
  69. 69Turn the picarones over with the stick to ensure even browning.
  70. 70Once the picarones are golden brown, remove them from the oil and place them in a strainer to drain excess fat.
  71. 71Once the picarones are golden brown, remove them from the oil and place them in a strainer to drain excess fat.
  72. 72Once the picarones are golden brown, remove them from the oil and place them in a strainer to drain excess fat.
  73. 73Serve the picarones on a plate with plenty of the prepared honey (miel).
  74. 74Serve the picarones on a plate with plenty of the prepared honey (miel).
  75. 75Serve the picarones on a plate with plenty of the prepared honey (miel).

Ingredients

  • camote
  • camote
  • camote
  • zapallo
  • zapallo
  • zapallo
  • canela
  • canela
  • canela
  • 8 g dry yeast
  • 8 g dry yeast
  • 8 g dry yeast
  • warm water
  • warm water
  • warm water
  • chancaca (panela)
  • chancaca (panela)
  • chancaca (panela)
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.5 glass orange juice
  • 0.5 glass orange juice
  • 0.5 glass orange juice
  • star anise
  • star anise
  • star anise
  • clavo de olor
  • clavo de olor
  • clavo de olor
  • fig leaves
  • fig leaves
  • fig leaves
  • 2 cups unprepared flour
  • 2 cups unprepared flour
  • 2 cups unprepared flour
  • 0.5 tbsp anise grains
  • 0.5 tbsp anise grains
  • 0.5 tbsp anise grains
  • oil for deep frying
  • oil for deep frying
  • oil for deep frying
  • water with salt
  • water with salt
  • 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.