Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup sweet potato puree
- 1/2 cup grated coconut
- 1/4 cup sugar
- 1/4 cup honey
- 1 egg
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Medium saucepan
- Slotted spoon
- Paper towels
- Baking sheet
- Cooling rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. Add the sweet potato puree, grated coconut, sugar, and egg to the dry ingredients. Mix until well combined.
3. Heat vegetable oil in a medium saucepan over medium-high heat.
4. Using a tablespoon, scoop the batter and carefully drop it into the hot oil. Fry until golden brown, about 2-3 minutes per side.
5. Remove the picarones from the oil using a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil.
6. In a medium saucepan, heat the honey over low heat until it becomes runny.
7. Brush the honey glaze over the picarones while they are still warm.
8. Place the picarones on a cooling rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
This recipe makes about 12 picarones.
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 25g
Protein: 2g
Fiber: 2g
Sugar: 13g
Substitutions for ingredients:
- Sweet potato puree can be substituted with pumpkin puree or butternut squash puree.
- Grated coconut can be substituted with desiccated coconut or coconut flakes.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Add a pinch of nutmeg or ginger to the batter for extra flavor.
- Serve the picarones with a side of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the oil is hot enough before frying the picarones to ensure they cook evenly.
- Use a slotted spoon to remove the picarones from the oil to prevent them from breaking apart.
- Brush the honey glaze over the picarones while they are still warm to ensure it sticks to the surface.
Storage instructions:
Store the picarones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the picarones, place them in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the picarones on a platter and drizzle extra honey glaze over the top. Sprinkle with chopped nuts or coconut flakes for extra texture.
Garnishes:
Chopped nuts or coconut flakes
Pairings:
Serve the picarones with a cup of hot chocolate or coffee.
Suggested side dishes:
Fresh fruit salad or roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add a tablespoon of milk or water to thin it out.
- If the picarones are too greasy, let them drain on a paper towel-lined baking sheet for a few minutes before serving.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the picarones from absorbing too much oil.
- Use caution when frying to prevent burns from hot oil.
Food history:
Picarones are a traditional Peruvian dessert made from sweet potato and pumpkin puree. They are typically served with a sweet syrup made from molasses or chancaca, a type of unrefined cane sugar.
Flavor profiles:
Sweet, nutty, and slightly spiced.
Serving suggestions:
Serve the picarones as a dessert or a sweet snack.
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Region: Peruvian