Best 2 Peruvian Picarones Pumpkin Fritters Recipes
In the heart of Peruvian cuisine, Picarones, also known as Peruvian pumpkin fritters, stand as a testament to the country's rich culinary heritage. These golden-brown orbs, crafted from a blend of wheat flour and mashed pumpkin, are a delightful fusion of sweet and savory flavors. Each bite reveals a crispy outer shell yielding to a tender, fluffy interior, while hints of anise and cinnamon dance on the palate. Accompanied by a drizzle of honey or chancaca syrup, these irresistible treats are a staple of Peruvian street food and a beloved snack enjoyed at gatherings and celebrations.
Beyond the classic Picarones recipe, this article presents a tantalizing array of variations to satisfy diverse palates. For those seeking a gluten-free alternative, a buckwheat and mashed pumpkin combination delivers a wholesome and equally delectable version. Craving a vegan treat? A flaxseed-based recipe offers a plant-powered rendition that doesn't compromise on flavor. And for a unique culinary adventure, a sweet potato and cassava fusion adds a vibrant twist to the traditional Picarones experience.
No matter your dietary preferences, this comprehensive guide ensures that everyone can indulge in the delightful world of Picarones. With detailed instructions and helpful tips, each recipe empowers home cooks to recreate these Peruvian gems in their own kitchens. Embrace the vibrant flavors of Peru and embark on a culinary journey with this exploration of Picarones.
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.
Tips:
- Use a combination of baking powder and baking soda for a lighter and fluffier batter.
- Make sure the pumpkin puree is smooth and free of lumps.
- Don't overmix the batter, as this will make the picarones tough.
- Heat the oil to the correct temperature before frying the picarones. If the oil is too hot, the picarones will burn on the outside and be raw on the inside. If the oil is not hot enough, the picarones will absorb too much oil and be greasy.
- Fry the picarones in small batches so that they don't overcrowd the pan and cook evenly.
- Drain the picarones on paper towels to remove excess oil.
- Serve the picarones warm with your favorite dipping sauce.
Conclusion:
Picarones are a delicious and versatile Peruvian treat that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. Whether you like them sweet or savory, crispy or soft, there is a picarone recipe out there for everyone. So next time you are looking for a new and exciting snack or dessert, give picarones a try!
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