Peruvian Pumpkin Fritters with Spiced Syrup

Ingredients

• 1 cup (200g) pumpkin puree 1 cup (200g) pumpkin puree
• 1 cup (200g) sweet potato, cooked and mashed 1 cup (200g) sweet potato, cooked and mashed
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Vegetable oil, for frying Vegetable oil, for frying
• For the spiced syrup: For the spiced syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) dark brown sugar 1 cup (200g) dark brown sugar
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• Peel of 1 orange Peel of 1 orange

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 75g, 45g
• Protein: 4g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the pumpkin puree, mashed sweet potato, flour, yeast, sugar, salt, cinnamon, and cloves. Mix well until a smooth batter forms. Cover the bowl with a clean kitchen towel and let it rest in a warm place for about 1 hour, or until the batter doubles in size.
2. 2.
   In the meantime, prepare the spiced syrup. In a saucepan, combine the water, dark brown sugar, cinnamon sticks, cloves, and orange peel. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for 10-15 minutes, until the syrup thickens slightly. Remove from heat and set aside to cool.
3. 3.
   Heat vegetable oil in a deep pot or skillet over medium heat. Once the oil reaches 180°C (350°F), carefully drop spoonfuls of the batter into the hot oil, shaping them into small rings. Fry the picarones in batches for about 3-4 minutes per side, until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   Serve the picarones warm, drizzled generously with the spiced syrup. Enjoy!

Treat your ingredients with care...

• Pumpkin puree — Make sure to use unsweetened pumpkin puree for this recipe. Canned pumpkin puree works well, but you can also make your own by roasting and pureeing fresh pumpkin.
• Sweet potato — Choose a sweet potato with orange flesh for the best flavor and texture. Boil or steam the sweet potato until tender, then mash it thoroughly before adding it to the batter.

Tips & Tricks

• For extra flavor, you can add a pinch of ground nutmeg or ginger to the batter.
• To achieve a crispy exterior, make sure the oil is hot enough before frying the picarones.
• If the batter is too thick, you can add a little water or milk to adjust the consistency.
• Serve the picarones immediately after frying for the best texture.
• Leftover picarones can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster oven before serving.

Serving advice

Serve the picarones warm as a delightful dessert or snack. They are best enjoyed fresh out of the fryer, drizzled generously with the spiced syrup. Pair them with a cup of hot Peruvian coffee or a refreshing herbal tea for a perfect combination.

Presentation advice

Arrange the golden picarones on a serving platter and drizzle the spiced syrup over them. Garnish with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant touch. Serve with a small bowl of extra syrup on the side for dipping.