Hello friends of Paulina Kitchen! In this new installment we will talk about some sweets with a sympathetic name that are typical of Peruvian cuisine: picarones .
We are talking about some sweets that resemble the fritters , but they have some differences that we are going to tell them in this note. These fried, spongy and sweet delights are an invitation to the tradition of Peru, and if they have a visit for that country, they cannot stop trying them.
Meanwhile, for those at home, we leave you all the advice to make the picarone recipe at home, in addition to their history and some secrets of their origin.
Content table
About picarones: a classic sweet of Peruvian gastronomy
Picarones are Peruvian sweets that combine the best of two worlds: and Spanish influence . These are fried mass rings, made with native ingredients such as squash and chancaca honey . These sweets, spongy texture and unparalleled flavor, have become a traditional delicacy on Peruvian festivities and celebrations . They even have their own day, on October 26, in which celebrations are held and new varieties of this delight are presented.
4 characteristics of picarones
- Incomparable spongy : the mixture of flour, pumpkin and yeast gives Peruvian picarones a unique texture, soft inside and crispy on the outside.
- Irresistible aromas : the combination of spices such as anise and clove of smell, which are added to honey, create a delicious perfume.
- Touch of sweetness : bathed in chancaca honey, immerse themselves in a sweet bath that highlights its authentic flavors.
- Cultural heritage : These fried rings are not just a delicacy, they are an integral part of the Peruvian gastronomic identity, transmitted from generation to generation.
Peruvian picarons: Origins and secrets
Peruvian picarons have their roots in the fusion of cultures and traditions. Its origin dates back to the pre -Hispanic era , in which indigenous communities created sweets with pumpkin or sweet potatoes , two abundant ingredients in the Andes region.
Then, during the viceroyalty and the Spanish influence that had the tradition of the classic wind fritters , a fusion of ingredients was made and wheat flour, yeast, spices, and the addition of Chancaca honey, a sweetener derived from sugar cane was added.
This sweet became popular especially in local celebrations and religious festivities such as the Lord of Miracles , considered one of the most important processions worldwide.
Today, picarones are an emblem of Peru's food , as well as chaufa rice or the Peruvian cause , recognized by their own and foreigners who cannot stop trying them when visiting the country.
Creative Picarones varieties: Explore flavors and textures
The versatility of this preparation allows you to experiment with different ingredients and presentations . Although the classic recipe is the most loved, some creative chefs have explored variants, incorporating other ingredients.
- Filling: From melted chocolate to fresh fruits or even special creams, stuffed picarons offer an explosion of unexpected flavors in each bite.
- From Camote (sweet potato): instead of using exclusively pumpkin, some regions have experienced with the sweet potato as the main ingredient. This adds a slightly different touch to the texture and taste of the traditional recipe.
- Quinoa: This variant provides a different flavor profile and adds a healthy component to the classical recipe.
- Corn: Some regions explore the possibility of including corn flour in the preparation of Peruvian picarons, providing a unique texture and a slightly more robust taste.
- Salado: These can include fillings such as cheese, meat or even seafood, offering a salty option for those looking for something different.
- Colors: For festive occasions and special celebrations, some places have introduced the touch of color. This is achieved by adding natural dyes to the dough, creating a visual show that complements its characteristic flavor.
Unique ingredients for exquisite picarons
Chancaca honey: the base of this honey is chancaca, a raw and solid sugar that is obtained from sugar cane juice. To obtain the honey that is used in the picarons, the chancaca dissolves in hot water to create a thick and sweet liquid (called Sirope). This ingredient not only provides flavor, but is an essential part of the dessert.
The dough of the picarones: the spongy texture and the unmistakable flavor of the picarones come from their dough, which consists of flour, pumpkin, yeast and a mixture of spices. The careful combination of these ingredients guarantees a perfect mass that will become delicious fried rings.
Use of yeast: incorporating yeast in the dough is a critical step. It facilitates fermentation, key for picarones to acquire their lightness and characteristic spongy. This process is essential for these fried sweets to reach the perfect texture that makes them irresistible.
Each of these ingredients has an important role in the picarone recipe, turning what could be a simple buñuelo in a true Peruvian gastronomic experience.
How to prepare perfect chops: 9 tips
- Fresh pumpkin: Use fresh pumpkin to get a soft texture and authentic flavor.
- Oil temperature: Oil should be at the right temperature to achieve uniform and crispy frying.
- Precise seasoning: not to spare in spices; The anise and the smell nail are essential to achieve the characteristic flavor.
- Hot chancaca honey: Heat the honey before immersing sweets. This will facilitate that it adheres well to the surface of the picarons by providing a delicious glaze.
- Homogeneous mixture: make sure the dough is well mixed and homogeneous. This is achieved by integrating all the ingredients uniformly, avoiding lumps into the dough.
- Fermentation of the dough: allow the dough to rest the time necessary for fermente. This will contribute to characteristic fluffiness.
- Size control: When they form each picar , control the size so that they are cooked uniformly. They should not be too large for the interior to cook correctly.
- Appropriate utensils: some chopsticks such as oriental food are usually used, to make the central hole, manipulate and remove them from hot oil.
- Serve hot: Peruvian sweets are more delicious when they serve hot. This highlights its spongy texture and the Chancaca honey glaze.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Picarone recipe
Portions: 8 portions
Preparation time: 2 and a half hours
Ingredients
For the mass:
- 2 cups of pumpkin, peeled and cut into small pieces
- 3 cups of wheat flour
- 1 cup of cornfield
- 1 cup of warm water
- 1 tablespoon of dry yeast
- 1 teaspoon of salt
- 1 teaspoon of anise powder
- 1/2 teaspoon of ground smell
- Frying vegetable oil
For chancaca honey:
- 1 chancaca panela (approximately 250 g)
- 1 cup of water
- 1 cinnamon branch (optional)
How to picarons step by step
- Cook the squash in boiling water until it is tender. Then, drain, reserving cooking water. Crush until fine puree.
- In a large bowl mix the flour, cornstarch, salt, anise and smell nail. Besides dissolve the yeast in warm water and wait for it to activate (approximately 5 minutes).
- Incorporate the puree from pumpkin to the flour mixture. Add the activated yeast and mix with your hands well until you get a homogeneous dough. If necessary add part of the reserved cooking water. An elastic mass has to be left. Cover and let stand until you double your size.
- While in a pot, place the chancaca and the cup of water with a cinnamon branch. Cook over low heat, stirring constantly until it dissolves completely and is a slightly thick mixture. Remove the cinnamon and reserve.
- For cooking picarons heat enough oil in a deep pan over medium heat. Moisten your hands and take small portions of dough. Throw the oil carefully and when they cook the hole with the help of a wooden stick.
- Fry until golden brown and remove with the help of the stick. Place them on absorbent paper to remove excess oil.
- Publish the picarones in the Chancaca honey, making sure to cover them completely. Serve hot.
