Picarones con Salsa de Chancaca
Picarones, a delightful Peruvian treat, are similar to doughnuts and are made from a sweet potato-based dough that is deep-fried to golden perfection. Served with a rich and aromatic chancaca sauce, this dessert will surely impress your guests and make for a unique culinary experience. This recipe will guide you through making the perfect picarones topped with a luscious chancaca sauce.
Ingredients
| Ingredients | Quantity |
|---|---|
| All-purpose flour (sin polvos de hornear) | 250 grams |
| Milk | 120 ml |
| Granulated sugar | 3 tablespoons |
| Pumpkin puree (zapallo) | 1 cup (230 grams) |
| Baking powder (polvos de hornear) | 1 teaspoon |
| Lemon zest (ralladura de limón) | 1 tablespoon |
For the Chancaca Sauce:
| Ingredients | Quantity |
|---|---|
| Chancaca (unrefined cane sugar) | 1 package (225 grams) |
| Orange peel (cáscara de naranja) | 1 piece |
| Cloves (clavos de olor) | 3 whole |
| Water | 2 cups |
| Cornstarch (maicena) | 1 tablespoon |
Instructions
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Prepare the Picarones Dough:
- In a large mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar. Mix well to incorporate the ingredients.
- Add the pumpkin puree and milk to the dry ingredients, stirring until you form a smooth and consistent dough. The dough should be slightly sticky but manageable.
- Finally, mix in the lemon zest for a hint of citrus aroma that will elevate the flavor profile of your picarones.
-
-
Shape the Picarones:
- With slightly oiled hands to prevent sticking, take a portion of the dough and shape it into a ring, creating a hole in the center. Repeat until all the dough is shaped into rings.
- Set the shaped picarones aside to rest while you prepare the oil for frying.
-
Fry the Picarones:
- In a deep frying pan, heat enough oil to fully submerge the picarones over medium heat. Once the oil is hot (around 350°F or 175°C), gently place the shaped picarones into the oil.
- Fry them for about 2-3 minutes on each side or until they turn golden brown and puff up slightly. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
-
Prepare the Chancaca Sauce:
- In a saucepan, combine the water, chancaca, orange peel, and cloves. Bring to a gentle boil over medium heat, stirring occasionally until the chancaca has completely dissolved.
- In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Slowly add this mixture to the saucepan, stirring continuously to prevent lumps.
- Allow the sauce to simmer for an additional 5-10 minutes, or until it thickens to your desired consistency. Remove from heat and discard the orange peel and cloves.
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Serve:
- To serve, place a few picarones on a plate and drizzle generously with the warm chancaca sauce. Enjoy these sweet delights with a hot cup of tea or coffee for a perfect ending to your meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugars | 15 g |
| Protein | 3 g |
Final Thoughts
Picarones con salsa de chancaca is a delightful dessert that combines the comforting flavors of sweet potatoes and the rich, complex sweetness of chancaca. This dish captures the essence of Peruvian cuisine, making it an excellent choice for festive gatherings, family get-togethers, or simply a special treat at home. Serve these warm, and you’ll have a dish that’s sure to be a hit with everyone. Enjoy the process, and happy cooking!
