Picarones
Ingredients
- 1 lb sweet potato, peeled ⓘ
- 1 lb squash, peeled ⓘ
- 1 lb flour ⓘ
- 3 tablespoons fresh yeast ⓘ
- 2 cinnamon sticks ⓘ
- 4 cloves ⓘ
- 2 tablespoons anise seed ⓘ
- 3 tablespoons sugar ⓘ
- 1 pinch salt ⓘ
- 2 eggs, slightly beaten ⓘ
- oil, necessary amount for frying ⓘ
- Syrup ⓘ
- 2 cups dark brown sugar ⓘ
- 2 cups white sugar
- 4 cloves ⓘ
- 2 cinnamon sticks ⓘ
Instructions
- Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
- Cook sweet potatoes and squash in the reserved water until tender.
- Remove pan and force through a strainer.
- Reserve 2 cups of cooking liquid and allow to cool.
- In a small bowl, combine yeast, sugar and reserved cooking liquid.
- Set aside for 15 minutes.
- Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
- Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
- Cover with a damp cloth and leave dough to rise for 1 hour.
- Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
- Fry in hot oil until golden on both sides. Repeat until all is used.
- Drain on paper napkins.
- Syrup:
- combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
- Bring to boil over low heat until mixture thickens to a syrup.
- It will take around 20-25 minutes.
Nutrition & Diet Analysis (per serving)
1046
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).