Picarone recipe

Picarones are a typical dessert of Peruvian and Chilean cuisine, consist of a fried dough in the form of donuts whose base varies depending on the country. In Chile, they are prepared with flour and pumpkin, while in Peru a sweet potato is usually added. Finally, they dress with Chancaca, a kind of syrup that results from melting panela. Generally, picarones are enjoyed in winter and autumn, so we recommend you try them when the weather cools. The richest of this sandwich is its combination of crispy texture on the outside and soft and spongy inside. They have a flavor that reminds that of past soup or that of the pumpkin fritters of Spanish cuisine. Anyway, it is a very rich recipe that can be useful if you have some pumpkin left at some point, so keep reading and discover how to easily chop in recipes.

Ingredients to picarones:

1. Prepare the pumpkin to crush it. First, wash it and cut it into medium pieces, hyérvela in water for approximately 30 minutes or until it is soft, strain all the water.

2. grind the pumpkin with a fork or stop potatoes.

3. Small or sieve 2 flour cups above pumpkin puree, salt and baking powder. Add the milk little by little and knead until it is uniform. Add the rest of flour if necessary to make a dough that does not stick to the hands. Reserve covered for 2 minutes.

4. Press the oil for 4 minutes in a high pan or a pot. Grab a little dough and shape discs. In the middle, make a hole with your fingers and give it a donut shape.

5. Fry each picarón 3 minutes per side, check that they are well golden brown and that the first is not raw in the center. He rests on a grid or absorbent paper every picaron that you take out of the oil.

6. This rich snack serves with a cup of tea or coffee and enjoy. You can boil the picarons in chancaca or serve them with the syrup as dressing.