Picarones | Sweet Potato Fritters
Recipe type: Dessert
Picarones | Sweet Potato Fritters is a Peruvian food recipe for a fried doughnut served with homemade syrup.
- 1 Canela 1 inch stick
- 5 Star anise
- 2 Cloves
- 4 cups Water
- 17 oz Sweet potato, peeled, diced
- 8½ oz Pumpkin, peeled, seeded, diced
- 2 lbs Flour
- 3½ oz Sugar
- 3 Eggs
- 1 oz Dry active yeast
- 7 oz Water, warm
- Pinch of Sugar
- Canola oil for frying
- 10½ oz Piloncillo
- 5 Cloves
- 1 Star anise
- 1 Canela, 1 inch stick
- 5 Allspice, whole
- ½ Orange, zest
- 2 lbs Sugar
- 4 cups Water
- ½ cup Raisins
- Bring the canela stick, anise, cloves and water to a boil in a Dutch oven. Add the sweet potato and the pumpkin and boil until soft. Drain and set aside.
- Pass the sweet potato and the pumpkin through a food mill.
- Combine the puréed sweet potato and pumpkin with flour and sugar. Add the eggs one by one until they are incorporated into the dough.
- Dissolve the yeast in warm water with a pinch of sugar for 10 minutes. Add the yeast to the dough and mix on medium speed for 15 to 20 minutes.
- Let the dough rest for 2 hours covered in a warm and humid area.
- Transfer all of the ingredients for the syrup, except for the raisins, to a large saucepan and bring to boil. Simmer until the syrup reduces and thickens, about 30 minutes, then add raisins. The syrup should be slightly thick.
- Heat the oil in a large Dutch oven to 350F. Using your hands scoop a large pinch of dough and drop into the hot oil. Work quickly using a wooden skewer to form a hole in the dough. Fry until golden brown and drain on paper towels.
- Serve with syrup.