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Picarones with chancaca syrup are an extremely popular recipe, especially during winter days, to enjoy at any time of the day. They offer a comforting and warm delight that is perfect for sharing with family.
Contenido
How to Prepare Picarones?
Picarones are a delicious sweet fried dough, coated with an irresistible chancaca syrup infused with orange peel, cinnamon, and cloves.
Picarones with Chancaca Syrup Recipe
Preparation: 45 minutes
Cooking: 60 minutes
Calories: 450 kcal
Servings: 8 people
Ingredients
1. Picarones Dough
- 500 g of flour
- 250 g of ground pumpkin
- 200 ml of milk
- 6 tablespoons of sugar
- 2 teaspoons of baking powder
- 2 teaspoons of lemon zest
- Vegetable oil for frying
- Powdered sugar
2. Chancaca Syrup
- 500 g of chopped chancaca
- 200 g of sugar
- 2 teaspoons of cornstarch
- 2 pieces of orange peel
- 1 cinnamon stick
- 1 clove
- 1 liter of water
Instructions
- In a large bowl, add the cooked and ground pumpkin, sift the flour and baking powder, then add the lemon zest, sugar, and milk. Mix and combine all ingredients until a semi-liquid and homogeneous dough forms. In a large pot or deep skillet, add enough oil and heat to 160°C (320°F).
- Moisten your hands and take a portion of the pumpkin mixture, gently shaping it into a round donut-like form, adding more flour if necessary. There are also molds available in the desired shape that can be used without issues.
- Once the picarones are shaped, carefully place them in the hot oil without overlapping and fry for a few minutes until golden on both sides. Drain on paper towels and keep warm. In a medium pot, add the water, crumbled chancaca, sugar, cinnamon, cloves, and orange peel.
- Bring to a boil over medium heat, stirring constantly until the ingredients dissolve and integrate. Finally, add the cornstarch dissolved in a little water and continue cooking over low heat until slightly thickened. Serve the picarones immediately, hot, drizzled with chancaca syrup and/or sprinkled with powdered sugar.
Nutritional Information
Picarones with chancaca syrup provide vitamins A and C from the pumpkin, essential for eye health and immunity, as well as minerals like calcium and iron from the chancaca. However, their high sugar and fat content makes them an occasional treat rather than a frequent food.
History of Picarones
Picarones have their roots in the influence of Spanish cuisine, related to buñuelos, combined with a base of dough made from sweet potato and pumpkin from Inca cuisine. This hybrid incorporated wheat flour, sugar, and the frying technique from Europeans, along with the classic donut shape.
Did You Know?
The first known record of picarones in Chile was provided by the composer and politician José Zapiola Cortés in his memoirs “Recuerdos de treinta años (1810-1840),” noting that picarones were one of the typical foods sold in the Plaza de Armas in Santiago.
