Picarones (Sweet Potato Fritters Peru)

In a large mixing bowl, combine the mashed sweet potato with yeast, flour, sugar, and anise seeds to form a smooth, sticky dough. Cover and let it proof in a warm place.

Ingredients

Sweet Potato

15 mL of Yeast

475 mL of All Purpose Flour

60 mL of Sugar

5 mL of Anise Seeds

Equipment

Mixing Bowl

Heat vegetable oil in a deep-frying pot to approximately 175°C.

Equipment

Deep Fryer Or Heavy-Bottomed Pot

Shape the dough into rings with wet hands and carefully drop them into the hot oil. Fry until golden brown on both sides, then remove with a slotted spoon.

Equipment

Slotted Spoon

Deep Fryer Or Heavy-Bottomed Pot

Prepare a syrup by simmering water with chancaca, cinnamon, and cloves in a saucepan until thickened, then drizzle over the hot fritters.

Ingredients

240 mL of Hot Water

1 piece of Cinnamon

3 pieces of Cloves

225 g of Chancaca (Panela)

Equipment

Saucepan