Picarones de Camote y Zapallo
Sweet potato and pumpkin fritters, a beloved dessert in Honduras, often served drizzled with a rich chancaca (unrefined cane sugar) syrup. These are a delightful variation on traditional picarones, showcasing local ingredients.
🧂 Ingredients
- 1 cup Sweet potato(cooked and mashed)
- 1/2 cup Pumpkin (zapallo)(cooked and mashed)
- 2 cups All-purpose flour
- 1 tsp Yeast(active dry)
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1/2 cup Warm water
- for frying Vegetable oil
- 1 block Chancaca (or piloncillo)(for syrup)
- 2 cups Water(for syrup)
- 1 Cinnamon stick
- 2 Anise stars
👨🍳 Instructions
- 1
In a small bowl, dissolve yeast and 1 tbsp of sugar in warm water. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure the water is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, combine the mashed sweet potato and pumpkin. Add the flour, remaining 1 tbsp sugar, and salt. Stir to combine.
💡 Tip: Make sure the mashed vegetables are smooth and lump-free. - 3
Pour the activated yeast mixture into the vegetable mixture. Mix until a smooth, thick batter forms. Cover the bowl and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
While the batter is rising, prepare the chancaca syrup. In a saucepan, combine the chancaca, 2 cups of water, cinnamon stick, and anise stars. Bring to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened. Remove cinnamon and anise.
- 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Using a piping bag with a star tip or a squeeze bottle, carefully pipe rings of batter into the hot oil. Fry for 2-3 minutes per side, until golden brown and puffed.
💡 Tip: Don't overcrowd the pot. Fry in batches. - 6
Remove the fried picarones from the oil with a slotted spoon and drain on paper towels. Serve warm, drizzled generously with the chancaca syrup.
💡 Pro Tips
- ✓The consistency of the batter is key; it should be thick enough to hold its shape when piped.
- ✓Adjust the frying temperature to ensure the picarones cook through without burning.
- ✓The chancaca syrup can be made ahead of time and reheated.
🔄 Variations
- Add a pinch of nutmeg or ground cloves to the batter for extra spice.
- Serve with a dollop of sweetened condensed milk instead of or in addition to the syrup.