I know I wrote a blog yesterday, but I have to post this recipe, mostly so I have a very certain place I put the recipe for my future use, but also so any readers who care to try to make this can share the amazingness.
Ingredientes:
-1 kilo of harina sin preparer (I kilo of flour)
-1 kilo de camote amarillo (1 kilo of sweet potato, although it's unclear if its sweet potato or yam)
-1 kilo de zapallo (1 kilo of this ginormous squash, which one of the language instructors told me we have in smaller size, so I think it might be just squash, try google)
-Levadura (yeast, they have this fresh stuff, which she used a baggie full, she said with the "normal" dry stuff it would be 3 teaspoons, according to the bag's instructions for a kilo of flour)
-Chancaca y hoja de high (This makes a sweet sauce for pouring over the finished picarones, which is similar to maple syrup. Different places have slightly different tastes, some are very vanilla extracty, some are more fruity)
Preparacion:
*Okay so Picarones are basically donut-shaped ----(the food you buy on a plate thats batter all layered with sugar and such at the fair, blanking on the name), and I tell you this so you have a general idea of what you're trying to create. Making a bread type dough that you then fry as rings.*
-Sancocha el zapallo con 2 tazas de agua (Boil the squash in 2 cups of water)
-Sancocha el camote (Boil the sweet potato, they leave the peels on and whole)
-Aplasta el zapallo sin agua (Smash up the squash, without water ie drained)
-Pela el camote y aplastalo (Peel the sweet potato, should be easy since its boiled, and then mash it up)
-Mezcla el zapallo y el camote (Mix the mashed squash and sweet potato into one beautiful goo)
-En media taza de agua tibia dissolve la levadura (In half a cup of warm water, dissolve the yeast)
-An`ade a la mezcla poco a poco la harina y la levadura y realiza movimientos envolventes (Slowly add the flour and yeast water to the squash/sweet potato mix, folding it in like bread dough)
-Tapa la masa y dejala reposer hasta que eleve (Knead the dough and work it for a good 20 minutes until it starts to raise and is only tacky. Really smack the dough with a cupped hand until you're exhausted, then do it some more. After that, you cover it with a cloth and put it somewhere warm to raise for about an hour and a half, you want it to grow substantially, about double or more in size.
The last step is to put about an inch of oil in a pan and wait till hot. Then you dip your hands in a bowl of water with salt and take a small ball of dough, about golf ball sized. Poke a hole in the center with your thumbs and pull it into a ring. Drop it in the oil and hopefully with your hands had enough salt water on them the dough drops easily without losing the ring shape. Takes a bit of practice. Wait a few seconds and then use the back of a wooden spoon or similar implement to spin the ring in a circle and move it around in the oil. You should be able to flip it relatively quickly by which I mean within 10 or 20 seconds, when its golden brown, and then pull it out of the oil after the other side is also golden brown. Add a bit of that sauce, or just dip it in it, and enjoy immensely.
*NOTE: This recipe size made enough to give about 30 people a couple Picarones. You should probably half the size and could then expect perhaps 30 picarones which if you enjoy them like I do, would only satisfy perhaps 7 people. I only got to have two today because I was enjoying helping our language instructor make them so much, I definitely wanted more.
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