Directions to follow

1. Start by placing the sweet potato and squash in a pot.
2. Add the liter of water along with the cinnamon stick.
3. Bring it to a boil and let it cook until tender.
4. Once cooked, drain the sweet potato and squash.
5. Mash the cooked mixture until you achieve a smooth purée.
6. Gradually add in the flour, mixing well.
7. In a separate bowl, combine warm water and sugar together.
8. Add the yeast to the warm mixture and stir until dissolved.
9. Introduce the yeast mixture into the purée and mix vigorously.
10. Cover the dough and let it rise for about two hours.
11. While the dough is rising, prepare the syrup: put the water in a pot and heat it.
12. Add the chancaca, cinnamon stick, cloves, orange peel, fig leaves, and pineapple.
13. Stir the mixture and let it boil for approximately 45 minutes.
14. Strain the syrup and allow it to cool.
15. For frying, heat ample oil in a pan.
16. Uncover the dough and mix salt with a bit of water in a separate bowl.
17. Wet your hands with the salted water.
18. Scoop a bit of dough and shape it into a ring.
19. Carefully stretch it gently using your fingers.
20. Fry the Picarones in the hot oil.
21. When they float to the surface, flip them using a wooden stick.
22. Once they are golden brown on both sides, remove and drain on a wooden stick.
23. Finally, serve your Picarones and drizzle with the prepared miel.

Best ways to enjoy it

To truly savor your Peruvian Picarones, serve them warm with a generous drizzle of the rich miel de chancaca. You could also accompany them with a scoop of vanilla ice cream for a delightful contrast. If you’re feeling adventurous, consider pairing them with fresh fruit or a sprinkle of cinnamon sugar for an extra layer of flavor.

Keeping leftovers fresh

If you have any leftover Picarones, they can be stored in an airtight container at room temperature for a day or two. To reheat, simply pop them in an oven for a few minutes until warmed through. It’s best to avoid the microwave if you want to maintain their crispy texture.

Helpful cooking tips

To elevate your Picarones-making experience, here are some pro tips! Ensure that your yeast is fresh for optimal puffiness in the dough. When frying, maintaining the correct oil temperature is crucial — too hot, and they’ll burn; too cool, and they’ll absorb excess oil. If you want to infuse extra flavor, feel free to experiment with spices like nutmeg or cardamom in your miel!

Creative twists

Picarones can be customized in delightful ways. For a different twist, try adding a bit of mashed ripe banana to the batter for sweetness or even chocolate chips for a decadent addition. You can also swap out the traditional miel de chancaca for a maple syrup or honey drizzle for a modern flair.

FAQs

How long does it take to prepare Picarones?

The total preparation and cooking time is about 3 hours, mainly due to the rising time for the dough.

Can I use different types of squash?

Absolutely! While macre squash is traditional, you can experiment with other varieties like butternut squash or even zucchini for unique flavors.

How do I make this recipe gluten-free?

Substituting regular flour with a gluten-free blend can make these Picarones suitable for gluten-sensitive individuals.

By following these steps, you’re not just making a delicious treat but also a piece of Peruvian culture right in your kitchen! Enjoy the process, and happy cooking!