1 hr 30 mins
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
My Private Note
Units: US | Metric
- 1In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve.
- 2Add the sugar, egg, pumpkin, and salt; combine thoroughly.
- 3Add the flour, 1/2 cup at a time, until the dough becomes too stiff to beat with a wooden spoon.
- 4Turn 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.
- 5Continue kneading until the dough is smooth and elastic (about 8 minutes).
- 6Shape 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.
- 7Punch down the dough and tear off pieces, shaping into doughnut-like rings, about 3 inches in diameter.
- 8Heat 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.
- 9Drain on paper towels and serve immediately with warm maple syrup.
- 10Makes 12 servings.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Peruvian Picarones (Pumpkin Fritters)
Serving Size: 1 (91 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 177.5
- Calories from Fat 8
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 15.5 mg
- Sodium 104.4 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 1.4 g
- Sugars 2.7 g
- Protein 5.4 g