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.
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Ruchey Claassen
[email protected]I'm not sure what I did wrong, but my picarones turned out really oily. I'll have to try this recipe again and see if I can get them right next time.
Tonny Mutiso
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The picarones were delicious and I'm so glad I got to try them.
David Craft
[email protected]These picarones were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Jeana Winchester
[email protected]I've never had picarones before, but I'm so glad I tried this recipe. They were so easy to make and they tasted amazing. I'll definitely be making them again soon.
Shaukat Aziz
[email protected]I'm Peruvian and I can say that these picarones are authentic. They taste just like the ones my abuela used to make. I will definitely be making this recipe again and again.
1ofMarie'skids
[email protected]These picarones were delicious! I made them for my family and they all loved them. The recipe was easy to follow and the picarones turned out perfectly.
Fatima Mehar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The picarones were amazing. The pumpkin flavor was very subtle and the syrup was the perfect complement.
Phillip Hughes
[email protected]These picarones were a hit at my party! Everyone loved them. I'll definitely be making them again.
Manoj Rana
[email protected]I've made picarones a few times before, but this recipe is by far the best! The batter was easy to work with and the picarones fried up perfectly. They were so delicious that I couldn't stop eating them.
samir livadic
[email protected]My picarones were crispy on the outside, fluffy on the inside, and bursting with pumpkin flavor. The syrup was the perfect finishing touch, adding a touch of sweetness and richness. This recipe is definitely a keeper!