Snack · 60 min · peruvian

Picarones

A Peruvian snack built around sweet potato and butternut squash — on the table in 60 minutes.

Ingredients

• 1 lb Sweet potato
• 1 lb Butternut squash
• 2.5 cups Flour
• 2 tsp Instant yeast
• 2 tbsp Sugar
• 1 tsp Aniseed
• 1 Egg
• 1 tsp Salt
• 8 oz Chancaca
• 1 Cinnamon stick
• 4 Cloves
• 5 cups Neutral oil

Steps

1. Boil the sweet potato and squash until completely soft; mash smooth and cool to lukewarm. You need 2 cups of purée.
2. Mix the purée with yeast, sugar, aniseed, egg, and salt; knead in the flour until a soft, sticky dough forms. Rise 1 hour until puffy.
3. Simmer the chancaca with water, cinnamon, and cloves 15 minutes into a dark spiced syrup; keep warm.
4. With wet hands, form rings of dough and fry at 350°F for 2 to 3 minutes until deep golden and crisp. The hole in the middle is traditional.
5. Drain briefly, then drench with the warm chancaca syrup. Eat immediately — picarones wait for no one.

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