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SideChef
Recipes
Picarones
Recipe

15 INGREDIENTS • 8 STEPS • 2HRS

Picarones

5
1 rating
Dive into Picarones, a superfood donut sensation. Crafted from sweet potatoes and pumpkin, this light, fluffy treat is aromatic with cinnamon, anise, and cloves. Fried to a golden perfection. They are irresistibly paired with chancaca syrup, boasting notes of star anise and orange.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Dive into Picarones, a superfood donut sensation. Crafted from sweet potatoes and pumpkin, this light, fluffy treat is aromatic with cinnamon, anise, and cloves. Fried to a golden perfection. They are irresistibly paired with chancaca syrup, boasting notes of star anise and orange.
2HRS
Total Time
$1.40
Cost Per Serving
Ingredients
Servings
12
US / Metric
Sweet Potato
1 lb
Sweet Potato
peeled and cut into big chunks
Pumpkin
4 cups
Pumpkins
peeled and cut into big chunks
Active Dry Yeast
1 Tbsp
Active Dry Yeast
Cinnamon Stick
2
Cinnamon Sticks
Aniseed
1/2 Tbsp
Aniseed
Whole Clove
1 tsp
Whole Clove
Canola Oil
3 cups
Canola Oil
up to 4 cups, for frying
Chancaca Syrup
Cane Sugar
2 1/4 cups
Cane Sugar
Water
2 cups
Water
Whole Clove
8
Whole Cloves
Cinnamon Stick
3
Cinnamon Sticks
Orange
1
Orange, sliced
Nutrition Per Serving
VIEW ALL
Calories
807
Fat
56.7 g
Protein
4.6 g
Carbs
74.3 g
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Picarones
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Add the Sweet Potato (1 lb), Pumpkins (4 cups), Aniseed (1/2 Tbsp), Cinnamon Sticks (2), and Whole Clove (1 tsp) into the big pot, and cover with water. Cook over medium high heat until soft. Drain and reserve the cooking water. Take out the cinnamon stick and cloves from the pumpkin. Let it cool down.
step 2
Once the water cools down to lukewarm, take 1 cup of the water, and add Granulated Sugar (1 Tbsp) and Active Dry Yeast (1 Tbsp). Stirring until dissolved, let it set at room temperature for about 10 minutes.
step 3
Mash pumpkin and sweet potatoes in a large mixing bowl. Add the yeast liquid, and mix to well combined. Add 1 cup of All-Purpose Flour (3 cups) at one time. Mix with your hand and keep adding cooking water as needed to make sure the dough is soft, silky, and no longer sticky. Cover with plastic wrap and let it rest in a warm place for about 30 minutes.
step 4
Knock the dough down, and mix a little bit more. Cover it again, and let it rest for at least 30 minutes more, or until it doubles in volume.
step 5
While the dough is resting, add Cane Sugar (2 1/4 cups)m Whole Cloves (8), Cinnamon Sticks (3), Star Anise (2), Orange (1), and Water (2 cups) into a saucepan. Bring to a boil over high heat, and reduce to medium heat. Let it simmer and reduce to a syrup consistency. Drain and keep aside.
step 6
When the dough is ready, heat a good amount of Canola Oil (3 cups) to 350 degrees F (180 degrees C) in a heavy bottom pot to fry the picarones.
step 7
Have a bowl of cold water on the side. Wet your one hand, take a handful of the dough, use your thumb to make it into a ring shape, and quickly toss the dough into the oil. Using a wooden stick or a wooden spoon hand, place it into the hole and swirl around to keep the shape. Fry the picarones until golden brown on both sides. Fry a small batch at one time. Remove from the oil, and place on a kitchen towel-lined tray.
step 8
Serve the picarones warm with the chancaca syrup.
step 8 Serve the picarones warm with the chancaca syrup.
Tags
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Dairy-Free
Budget-Friendly
Comfort Food
Christmas
Snack
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Dessert
Potatoes
Pumpkin
Latin American
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