Ingredients with Measurements:
- 2 cups mashed sweet potato
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 egg
- Vegetable oil for frying
- Dulce de leche for serving
Special equipment needed:
- Large mixing bowl
- Whisk
- Large pot for frying
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the mashed sweet potato, flour, baking powder, cinnamon, nutmeg, salt, and sugar.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk and egg mixture into the sweet potato mixture and stir until well combined.
4. Heat vegetable oil in a large pot over medium-high heat.
5. Using a tablespoon, scoop the sweet potato mixture and carefully drop it into the hot oil.
6. Fry the picarones until golden brown, about 2-3 minutes per side.
7. Remove the picarones from the oil using a slotted spoon and place them on paper towels to drain excess oil.
8. Serve the picarones warm with dulce de leche drizzled on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 12-14 picarones
Nutritional information:
Calories per serving: 160
Total fat: 4g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 95mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugar: 9g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Brown sugar can be used instead of granulated sugar.
Variations:
- Add chopped nuts or raisins to the sweet potato mixture for added texture and flavor.
- Substitute the dulce de leche with honey or maple syrup for a different topping.
Tips and tricks:
- Make sure the oil is hot enough before frying the picarones to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove the picarones from the oil to prevent them from breaking apart.
- Serve the picarones immediately after frying for the best texture.
Storage instructions:
Store leftover picarones in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the picarones, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the picarones on a platter and drizzle the dulce de leche on top. Garnish with fresh mint leaves or chopped nuts.
Garnishes:
Fresh mint leaves or chopped nuts
Pairings:
Serve the picarones with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the picarones are too soft, add more flour to the sweet potato mixture.
- If the picarones are too dry, add more milk to the sweet potato mixture.
Food safety advice:
- Make sure the oil is not too hot to prevent the picarones from burning.
- Use caution when frying the picarones to prevent oil splatters.
Food history:
Picarones are a traditional Peruvian dessert made with sweet potato and flour. They are typically served with a syrup made from molasses or chancaca, a type of unrefined cane sugar.
Flavor profiles:
The picarones are sweet and slightly spiced with cinnamon and nutmeg. The dulce de leche adds a rich and creamy flavor.
Serving suggestions:
Serve the picarones as a dessert or a sweet snack. They are perfect for sharing with friends and family.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Peruvian
Taste: Sweet, Spicy, Caramelized, Nutty, Cinnamon, Cinnamon-Y