Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup freshly squeezed orange juice
- 1/4 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
- Vegetable oil, for frying
Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon orange zest
Special equipment needed:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Deep fryer or large pot
- Slotted spoon
- Paper towels
- Small mixing bowl
- Spoon
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the orange juice, milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fold in the chopped almonds.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Using a small cookie scoop or spoon, drop the batter into the hot oil, making sure not to overcrowd the pot.
7. Fry the picarones until golden brown, about 2-3 minutes per side.
8. Remove the picarones from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. To make the orange glaze, whisk together the powdered sugar, orange juice, and orange zest in a small mixing bowl until smooth.
10. Drizzle the glaze over the picarones while they are still warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 375°F
Serving size:
- Makes approximately 20 picarones
Nutritional information:
- Calories: 120 per picarone
- Fat: 5g
- Carbohydrates: 17g
- Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour.
- Orange juice can be substituted with any other citrus juice.
- Chopped almonds can be substituted with any other chopped nuts.
Variations:
- Add a teaspoon of orange zest to the batter for extra orange flavor.
- Substitute the almond flour with coconut flour for a different flavor profile.
- Add a teaspoon of ground ginger to the batter for a spicy kick.
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 small cookie scoop or spoon to drop the batter into the oil for consistent sizing.
- Don't overcrowd the pot when frying the picarones to prevent them from sticking together.
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 350°F oven for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the picarones on a platter and drizzle the orange glaze over them.
- Dust the picarones with powdered sugar for a decorative touch.
Garnishes:
- Orange slices
- Chopped almonds
- Fresh mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the picarones are too dense, try adding a little more milk to the batter to thin it out.
- If the picarones are too oily, try reducing the frying temperature or frying them for a shorter amount of time.
Food safety advice:
- Make sure the oil is hot enough before frying the picarones to prevent them from absorbing too much oil.
- Use caution when working with hot oil to prevent burns.
Food history:
- Picarones are a traditional Peruvian dessert made from sweet potato and pumpkin. This recipe is a twist on the classic dish, using orange and almond flavors instead.
Flavor profiles:
- Sweet
- Nutty
- Citrusy
- Spicy (if using ginger)
Serving suggestions:
- Serve the picarones as a dessert or snack.
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Region: Peruvian