Behind the Recipes
Picarones by Chef Ricardo Zarate
INGREDIENTS:
For the picarones:
1 lb red yam
1 lb kabocha squash (can be substituted for any seasonal squash)
1 1/2 lb all-purpose flour
3 tbs yeast
2 cinnamon sticks
4 cloves
3 tbs granulated sugar
Pinch of salt
2 eggs
For the honey figs compote:
1 cup honey
1 lb black figs
2 cups water
PREPARATION:
Picarones:
1. Boil the red yam and the kabocha squash with the cinnamon stick, and the cloves, until cooked, approximately 30 minutes.
2. Discard the cinnamon sticks and cloves. Drain and puree the squash and the red yam. Let it cool down.
3. In a bowl mix the puree with the eggs, the yeast, the sugar and the salt. Add the flour and make a dough with it. Let it rest in a clean large bowl for one hour.
4. Heat oil in a deep-frying pan. Shape dough into little balls (approximately 1/2 inch in diameter) and drop them into the hot oil and cook until golden brown.
Honey figs compote:
1. In a pot, heat the water and the honey. Let it boil before you add the black figs; reduce over low heat until the figs are fully soft (approximately 40 minutes).
Plating:
Put a couple of picarones in the middle of the plate and drizzle with the reduction. Serve warm.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
