Description
Traditional Peruvian dessert made with pumpkin puree, fried until golden brown, and typically served with a syrup.
Ingredients
Scale
- 2 cups of pumpkin puree
- 1 cup of wheat flour
- ½ cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking powder
- 1 pinch of salt
- Water (as needed to adjust consistency)
- Vegetable oil (for frying)
Instructions
- In a large bowl, mix the pumpkin puree, wheat flour, brown sugar, ground cinnamon, baking powder, and pinch of salt.
- Add water gradually, mixing until you get a soft dough that doesn’t stick to your hands.
- Let the dough rest for about 30 minutes, covered with a clean cloth.
- Heat enough oil in a deep pan over medium heat.
- With lightly floured hands, take portions of the dough and form rings, ensuring the hole in the center is large enough so they do not close while frying.
- When the oil is hot, fry the dough rings until golden brown on both sides, which will take about 3-4 minutes per side.
- Remove the picarones and place them on absorbent paper to eliminate excess oil.
- Serve hot, accompanied by chancaca syrup or honey.
Notes
- Ensure the oil is at the right temperature to avoid soggy picarones.
- Serve immediately for the best texture and flavor.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: Picarones, Peruvian Dessert, Traditional Sweets, Fried Dough, Pumpkin