Picarones con Miel de Chancaca
A traditional Peruvian dessert, Picarones are sweet potato donuts that are deep-fried and drizzled with chancaca honey. This recipe serves 4-6 people.
Ingredients
- ●2 large Sweet Potatoes
- ●2 cups All-purpose Flour
- ●1 teaspoon Baking Powder
- ●1/2 teaspoon Salt
- ●1 cup Black Sugar
- ●1/4 cup Butter, melted
- ●1 cup Chancaca Honey
- ●2 tablespoons Black Sesame Seeds
Instructions
- 1
Preheat oil in a deep frying pan to 375°F (190°C).
- 2
Grate the sweet potatoes and squeeze out excess moisture.
- 3
In a large bowl, whisk together flour, baking powder, and salt.
- 4
Add grated sweet potatoes, black sugar, and melted butter to the dry ingredients.
- 5
Mix until a dough forms.
- 6
Knead the dough for 5 minutes until smooth.
- 7
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 8
Divide the dough into 8-10 equal pieces.
- 9
Shape each piece into a ball and then flatten slightly.
- 10
Fry the picarones in hot oil for 2-3 minutes on each side, or until golden brown.
- 11
Drain on paper towels and sprinkle with black sesame seeds.
- 12
Drizzle with chancaca honey and serve warm.