Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup chopped walnuts
- 1/2 cup warm water
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup evaporated milk
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large pot for frying
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine mashed bananas, flour, cornstarch, baking powder, salt, and cinnamon. Mix well.
2. Add chopped walnuts and warm water to the mixture. Mix until well combined.
3. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
4. Using a spoon or your hands, form the dough into small balls, about 2-3 inches in diameter.
5. Carefully drop the balls into the hot oil and fry until golden brown, about 2-3 minutes per side.
6. Remove the picarones from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Caramel Sauce:
1. In a small saucepan, combine brown sugar, granulated sugar, evaporated milk, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and continue to cook, stirring occasionally, until the sauce thickens and turns a caramel color, about 5-7 minutes.
3. Remove from heat and stir in vanilla extract.
Assembly:
1. Drizzle the caramel sauce over the picarones or serve it on the side for dipping.
2. Garnish with additional chopped walnuts, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- Makes about 12 picarones
Nutritional information:
- Calories per serving: 220
- Fat: 8g
- Carbohydrates: 35g
- Protein: 3g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can substitute evaporated milk with heavy cream or half-and-half.
Variations:
- Add a pinch of nutmeg or ginger to the picarones batter for extra flavor.
- Serve with a scoop of vanilla ice cream on top for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before frying the picarones to ensure they cook evenly and don't absorb too much oil.
- Use a cookie scoop or ice cream scoop to form the dough into balls for a more uniform size.
- Don't overcrowd the fryer or pot when frying the picarones to prevent them from sticking together.
Storage instructions:
- Store leftover picarones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the picarones on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the picarones on a platter with the caramel sauce drizzled over them and garnished with chopped walnuts.
- Arrange the picarones in a circle on a plate and place a scoop of vanilla ice cream in the center.
Garnishes:
- Chopped walnuts
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the picarones are too dense, try adding a little more water to the batter.
- If the picarones are too soft, try adding a little more flour to the batter.
Food safety advice:
- Be careful when working with hot oil to prevent burns.
- Make sure the picarones are cooked all the way through before serving.
Food history:
- Picarones are a traditional Peruvian dessert that originated during the colonial period. They are made with squash or sweet potato and are typically served with a syrup made from molasses or chancaca (unrefined cane sugar).
Flavor profiles:
- Sweet
- Nutty
- Caramelized
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Peruvian
Taste: Sweet, Nutty, Caramelized, Banana, Banana-Flavored