Picarones are a traditional Peruvian dessert made with a sweet potato and flour dough that is deep-fried and then dipped in a syrup made from chancaca, a type of caramelized molasses.
Picarones
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesThey are similar to donuts in texture and are usually served with a sprinkle of cinnamon on top.
Ingredients
2 cups peeled and mashed sweet potato
1 cup wheat flour
1/2 cup of corn flour
1/2 cup of sugar
1/2 teaspoon powdered yeast
1/2 teaspoon anise seed
1/4 teaspoon of salt
Frying oil
1 cup chancaca or dark molasses
1 cup of water
1 cinnamon stick
1/4 teaspoon anise seed
Directions
- In a large bowl, combine the sweet potato puree, all-purpose flour, cornmeal, sugar, baking powder, fennel seed, and salt.Â
Mix well to form a dough. - Heat the oil in a deep fryer or large pot to 350 F (180 C).
- Using your hands or a cookie spoon, form the dough into small balls or rings.Â
Carefully place them in the hot oil and fry for about 3-4 minutes or until golden brown. - Drain on paper towels and let cool for a few minutes.
- While the picarones are frying, make the sauce.Â
In a saucepan over medium heat, combine the chancaca or molasses, water, cinnamon stick and fennel seed.Â
Bring to a boil, then reduce heat to low and simmer for about 10 minutes or until thickened. - Dip the cooled picarones in the syrup and let them sit for a few minutes to absorb the syrup.
- Serve the picarones hot, garnished with powdered cinnamon.
