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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Isabel Fahey
[email protected]These picarones were a lot of work, but they were worth it. They're so delicious and unique. I'm definitely going to be making them again for special occasions.
Nina Nikolic
[email protected]I'm giving this recipe 5 stars because my picarones turned out amazing! They were crispy, fluffy, and perfectly sweet. I will definitely be making them again.
Cheryl Jones
[email protected]These picarones were a complete disaster. I followed the recipe exactly, but they just didn't turn out.
Dakota Stephens
[email protected]I'm not sure what I did wrong, but my picarones turned out really dense and heavy.
Bryson Gamer
[email protected]I thought these picarones were just okay. They weren't as flavorful as I expected.
strawberry cat
[email protected]These picarones were a bit too greasy for my taste.
Thozama Mthombeni
[email protected]My picarones didn't turn out as fluffy as I expected. I think I might have overmixed the batter.
Nazim Khan
[email protected]I had a hard time getting the picarones to hold their shape. They kept falling apart in the oil.
Ignacio Hernandez
[email protected]These picarones were a bit too sweet for my taste, but they were still enjoyable.
Furqan Shah
[email protected]I'm not a huge fan of pumpkin, but these picarones were still really good. The honey syrup really makes them.
Sujeewa Ganewaththa
[email protected]These picarones were a bit more work than I expected, but they were worth it. They're so delicious!
Chase Nuscis
[email protected]My family loved these picarones! They're a great way to use up leftover pumpkin puree.
Thasiru Wagarachchi
[email protected]I love how these picarones are not too sweet. They're perfect for a snack or dessert.
Bangura Kobba
[email protected]These picarones were so easy to make, and they turned out perfectly. I'm definitely going to be making them again soon.
MARUF FF
[email protected]I've never had picarones before, but these were amazing! The combination of pumpkin and sweet potato was perfect, and the honey syrup was to die for.
Otoniel VJ
[email protected]These picarones were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious pumpkin flavor. The honey syrup was the perfect finishing touch.