Picarones with chamomile apple syrup
Golden, vegan Picarones with Chamomile Apple Syrup: a Peruvian donut with sweet potato and aromatic spices. Simple to make and a guaranteed crowd-pleaser!
Servings: 8
Calories: 650kcal
Cost: $6.50
Equipment
Ingredients
- 1 ¼ cups mashed sweet potato
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon anise seeds optional
- 2 cups canola oil vegetable oil, or sunflower oil for frying
Optional Chamomile Apple Syrup
- 1 ½ cup water
- 2 chamomile tea bags
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon orange zest
- ½ cup apple diced
- ½ cup brown sugar coconut sugar, or palm sugar
- ¼ teaspoon vanilla extract
Instructions
- Steam, boil or bake peeled sweet potatoes until fork tender. (If you are going to use canned pumpkin puree, you can skip the first two steps)
- If you boil the sweet potatoes, drain them in a colander. Mash them either with a potato masher or for a smoother consistency, puree them in a food processor or blender.
- In a large bowl, combine sweet potato purée, all-purpose flour, baking powder, salt, ground cinnamon, cardamon, and optional anise seeds. Mix everything together until well combined and a soft dough forms.
- Knead the dough for a few minutes on a floured surface or in a stand mixer with a dough hook attachment until it becomes smooth.
- Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). If you don’t have a frying thermometer, test the oil's readiness by dropping in a small piece of dough; it should sizzle and rise to the surface.
- Shape the dough into rings or your preferred shape for the picarones. You can do this by rolling the dough into long ropes and then joining the ends, or by using a donut cutter. Keep in mind that picarones typically have a larger hole in the center than standard American-style donuts.
- Fry the picarones in the hot oil for 2-3 minutes on each side until they are golden brown and crispy. Once fried, remove the picarones from the oil and let them drain on a wire rack suspended over a baking pan. You can eat them plain like this, dusted with cinnamon sugar, or powdered sugar, or serve them with syrup.
- To make the chamomile apple syrup add water to a saucepan and bring it to a boil. Once boiling, add chamomile tea bags, cinnamon stick, cloves, zested orange rind, apple, brown sugar, and vanilla. Let it simmer for a few minutes until the sugar dissolves and the apple pieces are tender.
- Remove from the heat and remove the chamomile tea bags from the pot.
- Serve the warm picarones with the chamomile apple syrup drizzled over them.
Notes
🌀 Air-Fried Alternative: Air fry picarones by preheating the air fryer to 350°F and lightly oiling them for uniform browning. Cook in a single layer for 8-10 minutes, flipping halfway, and watch closely to avoid overcooking.
🍩 Even Roll-Out: Strive for uniform thickness while rolling the picarone dough. This ensures even cooking and a visually appealing result and achieves the ideal texture: crispy outside, soft inside.
🌡️ Perfect Oil Temp: Keep the oil temperature steady. Overheated oil cooks the outside too fast, leaving the inside doughy; cooler oil leads to greasy picarones. Use a thermometer or observe the dough's reaction to the oil for optimal frying.
🔗 Crispy Drainage: Post-frying, rest the picarones on a wire rack over a baking sheet. This method allows air to circulate, preventing sogginess and keeping them crispy.
Nutrition
Calories: 650kcal | Carbohydrates: 36g | Protein: 3g | Fat: 56g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Sodium: 135mg | Potassium: 256mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8415IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg