Crispy Picarones with Fish and Garlic Aioli
A twist on traditional Peruvian donuts, these crispy picarones are filled with a flavorful fish and garlic aioli. Perfect as a snack or appetizer.
Ingredients
- ●2 cups Picarones flour
- ●1 cup Yellow cornmeal
- ●4 cloves Garlic, minced
- ●1 Peruvian yellow pepper, diced
- ●1 cup Fish (such as tilapia or cod), cooked and flaked
- ●1 cup Buttermilk
- ●1 Egg, beaten
- ●1/2 cup Vegetable oil
- ●1/2 cup Garlic aioli
Instructions
- 1
In a large bowl, whisk together the picarones flour, cornmeal, and salt.
- 2
Add the garlic, Peruvian yellow pepper, and fish to the dry ingredients and mix until well combined.
- 3
In a separate bowl, whisk together the buttermilk and egg.
- 4
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 5
Heat the vegetable oil in a deep frying pan to 375°F.
- 6
Using a cookie scoop or spoon, drop the dough into the hot oil and fry for 2-3 minutes on each side.
- 7
Drain the fried picarones on paper towels.
- 8
To make the garlic aioli, mix together the garlic, mayonnaise, and lemon juice in a bowl.
- 9
Serve the crispy picarones with a side of garlic aioli for dipping.