Nov 26, 2014

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Latina Craving ~ Quick and Easy Picarones

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I had my first Picarones at a cultural festival in my early 20’s.  I was smitten at first bite. The airy texture paired with a sweet thick sauce made my heart beat in happiness.  The yeast dough consists of either squash or sweet potato and the syrup is made with chancaca (molasses).  Pieces of dough are pinched off and stretched into circular rings and fried until lightly golden.  I have attempted/failed several times to create my rings for homemade picarones.  Being the stubborn Latina I am, a plan of action was necessary if I ever wanted to enjoy homemade picarones again.  And I did.  And it’s easy, enjoy.

With this recipe I removed any cause for error or lack of patience.  I omitted the yeast and made my picarones into a fluffy cake like texture with the easiest sauce to compliment my local honey.  No need to worry about stretching or shaping this dough.  We are using a plastic bag to pipe our picarones.              

Quick Picarones

Makes 4-6

  • 1 ½ cups mashed sweet potato
  • ½ cup all purpose flour
  • ½ tsp baking powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • Vegetable oil for frying

Glaze:

  • Fresh lime juice
  • Honey or agave

In a bowl sift together flour, baking powder, cinnamon and nutmeg.

Add the sweet potatoes, mixing until just smooth.

In a heavy skillet over medium high heat add oil, about 3 inches until temperature reaches 350 degrees.

With a spatula scrape sweet potato dough into a large plastic bag (Ziploc) bag. Twist bag at the top applying pressure just above the dough.  Snip off a corner of the bag and pipe circles into the heated oil.

Fry until golden brown, about 30 seconds on each side.  Drain on paper towels.

Combine the lime and honey/agave and drizzle over picarones.

Serve Warm.

 

 

 

 

 

 

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Vianney Rodriguez

Vianney Rodriguez

Vianney "Bonnie" is a Tejana (Texan) foodie with an eternal love for all things Texas, and is committed to teaching others about her Tex-Mex heritage. On any given day you can find her posting Texas-style recipes or wonderful recipes from Mexico! Check her out at her blog, SweetLifeBake.com!

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Comments

  1. Texture and flavor look amazing. I wouldn’t be able to eat just one!

  2. The pictures had my mouthwatering but when I saw that these were made from sweet potatoes I was overwhelmed! What a delicious way to cook sweet potatoes. These are beautifully delicious! Have a safe trip!

  3. Vianney!! I’ve been missing you!! I’ve been out of my usual habit of hitting my favorite food blogs each morning, but no more! And it would have been such a shame to miss this gorgeous & yummy post!

Trackbacks

  1. […] moving back home. I hope to be unpacked and back in my kitchen soon. Until then I leave you with Picarones my latest recipe over at New Latina.  […]

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