This is my last recipe for this trip it is for Picarones. They are Peruvian doughnuts. So good. Very fried. You can serve them with maple syrup or any sauce like that. It does take two days.
1 kilo of sweet potato
1 kilo of pumpkin
2 grams anis
1 tsp of yeast
1 kilo flour
1 cup of anis tea
Gut the pumpkin (deseed it get the weird stringy bits out), take the rind off, and cut into big chunks
Peel and slice the sweet potato
Put everything into a big pot and add 1 liter of water
Add anis and leave to boil
Once all the water is dissolved mash everything
Slowly add flour and mix with your hand, add the egg and tea water (Very mushy and I would suggest cutting your nails first too) Keep mixing with your hand until it makes a batter
Dissolve the yeast in 1/2 cup of warm water, pour it in to the pot with the batter and mix
Cover it and let it rise overnight.
Helpful tip for every 1 kilo of flour use 1 egg
You need very little for day two.
The batter from yesterday, oil, water, a stick and whatever topping you want.
Heat oil to fry
Get your fingers wet so the batter doesn’t stick to your hands
Make a ball of batter into your hands and put a hole in the middle to make a doughnut shape
Gently place the doughnut into the hot oil and take your stick and poke it in the hole and swirl the doughnut and until the hole becomes round and doesn’t close
When it starts to become golden flip
Take out the doughnut and place it on a paper towel to get extra oil off
Drizzle whatever sauce you have over the doughnut and eat.
This recipe is super good and semi artery clogging. Again super good, by far my favorite way to eat sweet potato and pumpkin.