Peruvian Picarones with Chancaca Syrup
Peruvian squash and sweet potato fritter rings served with cinnamon-spiced chancaca syrup.
Equipment
- Large mixing bowl
- Potato masher
- Deep heavy pot
- Slotted spoon
- Instant-read thermometer
Ingredients
Batter
- 1 lb orange sweet potato peeled and cubed
- 1 lb butternut squash peeled and cubed
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water
- 2 tbsp granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tsp fine salt
- 6 cups neutral frying oil as needed
Chancaca Syrup
- 8 oz chancaca or panela chopped
- 1 1/2 cups water
- 2 sticks cinnamon
- 4 whole cloves
- 1 large orange peel strip
Instructions
Make the Batter:
- Boil sweet potato and squash until tender, about 15 minutes. Drain, mash smooth, and cool until warm.
- Dissolve yeast and sugar in warm water for 5 minutes. Mix with the mash, flour, and salt into a sticky elastic batter.
- Cover and rise in a warm place for 60 to 90 minutes until doubled and bubbly.
Make the Syrup:
- Simmer chancaca, water, cinnamon, cloves, and orange peel for 15 to 20 minutes until lightly thickened. Strain and keep warm.
Fry:
- Heat oil to 350°F (175°C). With wet fingers, pinch off batter, make an irregular hole, and carefully lower the ring into the oil.
- Fry in small batches for 2 to 3 minutes per side until patchy golden brown. Drain and serve with a light spooning of syrup.
Notes
- Keep the batter sticky; adding too much flour makes the picarones heavy.
- Maintain steady oil temperature so the centers cook before the exterior darkens.
Nutrition
Calories: 345kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 310mgFiber: 4gSugar: 24g