Peruvian Picarones Pumpkin Fritters Recipes

PERUVIAN PICARONES (PUMPKIN FRITTERS)

Peruvian Picarones (Pumpkin Fritters) image

In 1528, the Spanish conquistador Francisco Pizarro discovered Peru and was intrigued by the riches of the Inca Empire. The Spanish helped to introduce chicken, pork, and lamb to the Incas. As European disease struck the Incas and a shortage of labor arose, slaves from Africa were brought over to work on the new plantations. Africans contributed such foods as picarones (anise-sweetened, deep-fried pastries made from a pumpkin dough), to the Peruvian cuisine, as did Polynesians from the Pacific Islands, the Chinese, and the Japanese. From FoodinPeru.com

Provided by kitty.rock

Categories Yeast Breads

Time 1h30m

Yield 12-24 fritters, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
1 egg, lightly beaten
1 (16 ounce) can pumpkin
1/2 teaspoon salt
4 cups flour
oil, for frying
maple syrup

Steps:

In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
Add the sugar, egg, pumpkin, and salt; combine thoroughly.
Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
Turn the dough out onto a lightly floured board and knead in enough of the remaining flour to prevent the dough from sticking to your fingers.
Continue kneading until the dough is smooth and elastic (about 8 minutes).
Shape it into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
Heat about 1-inch of oil in a deep skillet and fry the fritters for about 5 minutes, turning them once, until crisp and golden brown.
Drain on paper towels and serve immediately with warm maple syrup.
Makes 12 servings.

CARIBBEAN PUMPKIN FRITTERS

Caribbean Pumpkin Fritters image

Make and share this Caribbean Pumpkin Fritters recipe from Food.com.

Provided by elizparodi

Categories Caribbean

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 lbs cooked pumpkin
1/2 cup sugar
3/4 cup flour
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1/2 teaspoon baking powder
oil (for frying)
confectioners' sugar (optional)

Steps:

Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well.
Heat shallow amount of oil in a frying pan.
Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side.
Remove from pan and drain on paper towel.
Dust with Confectioner's Sugar for a sweeter dish!

Nutrition Facts : Calories 230.6, Fat 1.7, SaturatedFat 0.6, Cholesterol 52.9, Sodium 210.2, Carbohydrate 50.2, Fiber 2.2, Sugar 26.7, Protein 5

PICARONES CON MIEL

Picarones con Miel image

Provided by Jose Garces

Categories Dessert Fry Pumpkin Deep-Fry Honey Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 16

Ingredients

Infused Honey
1 navel orange
2 cups acacia honey
2 bay leaves (preferably fresh)
1 cinnamon stick
1 star anise
Picarones
2 (1/4-oz) packets instant yeast
1/4 cup warm milk
2 Tbsp granulated sugar
1 large egg
2 cups canned pumpkin purée
1 tsp kosher salt
3 cups all-purpose flour
1 1/2 qts vegetable oil, for frying
Confectioners' sugar, for serving (optional)

Steps:

To make the infused honey, use a vegetable peeler to remove the zest (with no pith) from the orange in wide strips; set aside the fruit for another use. Combine the orange zest with the honey, bay leaves, cinnamon stick, and star anise in a small saucepan and bring to a simmer over medium heat. Take the pan off the heat and allow the honey to steep for 1 hour. Strain the honey, cover, and store at room temperature until needed.
To make the picarones, combine the yeast with the warm water in a small bowl and leave at room temperature for 10 minutes until foamy. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the sugar, egg, pumpkin purée, and salt and mix on medium speed until well combined. Slowly add the flour, about one-half cup at a time. Continue to mix at medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a clean, dry work surface, cover it with a clean, dry kitchen towel, and leave it to rise at room temperature until doubled in size, about 1 hour.
Heat the oil to 350°F in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.
Punch down the dough with your fists, deflating it enough to handle and portion it into 16 equal balls. Roll each ball into a 6-inch rope (3 inches in diameter) and press the ends together to form a ring. Let the rings rest for 10 minutes.
Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.
Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.

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