Recipes
Peru Ingredients (6 Servings)
- 150 g cooked sweet potato
- 1-2 cinnamon sticks
- 3 cloves
- 1 tsp. of aniseed, seeds
- 150 g of dried pumpkin (from a tin, puréed)
- 1 tsp. of brown sugar
- half a packet of dried yeast
- 300 g of flour
- 100 ml water
- 1/2 -1 litre of rapeseed oil
- 1 bowl of water for the fingers
Nutritional values (per serving)
Directions
Peel the sweet potato and cut into small chunks Put into a pot of cold water together with the cinnamon sticks, cloves and aniseed and bring to the boil; cover and simmer for a further 20 minutes until the sweet potato chunks are cooked.
Strain the content with a sieve, remove the cinnamon sticks and cloves, leave the aniseeds together with the pumpkin. Strain the pumpkin. Use a hand blender to purée the pumpkin and the cooled sweet potato into a completely smooth mass. Add the sugar and yeast and mix well.
Add the flour bit-by-bit while kneading in with the hand. Add just enough water that the dough does not stick to the hands. Cover the dough and allow to raise for 2 hours in a warm and draft-free location.
Then heat oil in a pan and increase to a medium heat.
In order to prepare the Picarones, wet the fingers with water so that the dough doesn’t stick to them. Remove a portion of dough, form and press a hole in the middle (just like a donut). Put into the heated oil and deep-fry each side for approximately 2-3 minutes.
Nutrition Tips
The amount of flour, sweet potato and pumpkin can vary in accordance with taste, they are often included in equal amounts - this also alters the consistency of the dough. Due to the fact that the sweet potato and pumpkin contain pretty high amounts of potassium, we have reduced the included amount of both.