This month’s gluten-free ratio rally post focuses on donuts and fritters and is hosted by Meg of the Gluten-free Boulangerie.

Lately I have been reminising about our time in Peru. In fact, our time at Machu Picchu was nothing short of magical. We rose early, full of anticipation and made it to the ruins just as the sun was ekking out over the tops of the surrounding mountains. It was absolutely breathtaking. We spent the rest of the morning exploring the surrounding trails with varying views of the ancient settlement before making the most trecherous hike to the highest point in the area. Once at the top of the world, we sought out a place where we could eat our packed brown lunches which consisted simply of clutching avocados, eggs, and fruit. But once we found a place to rest, Patrick dropped to one knee and proposed. The scene, the view, the moment… well, as I said… simply magical!

And after such a monumental occasion, we sought out a wonderful restaurant to celebrate. Unfortunately 90% of the restaurants in Aguas Calientes are Pizzerias and we were left oggling, but not eating much of the local Peruvian cusinie. I vowed to take down dish names (and recipes when offered) to look up once we arrived home. One popular dish, a ring-shaped sweet potato fritter called picarones had been on the back of my mind to try. When I heard this month’s theme was gluten-free donuts or fritters, I immediately went into a frenzy researching recipes and how to make this Peruvian treat gluten-free. It wasn’t as difficult as I anticipated, but that might have been because I was armed with a the power of the gluten-free ratio.

The ratio that worked best for me was actually much wetter than a normal fritter batter, due in part to the extra weight of the sweet potato/pumpkin puree. The ratio was was 7 flour:10 liquid:1 egg.

peruvian picarones

picarones ingredients

• 1/2 lb sweet potatoes peeled and cubed
• 1/2 lb sugar pumpkin peeled and cubed (optionally use 8 oz of pumpkin puree)
• 2 whole anise seeds
• 1 tbsp whole cloves
• 2 sticks of cinnamon
• 1 1/2 tsp whole allspice
• 2 tsp active dry yeast (2 packets)
• 4 teaspoons white sugar
• 3 tbsp of Pisco (Peruvian grape brandy) or any other
• 1 egg, at room temperature
• 1/4 teaspoon salt
• 1 1/2 cups of gluten-free flour blend of your choosing
• 1/2 tsp xanthan gum

chancaca syrup ingredients

• 1/2 cup muscovado light brown sugar
• 2 tbsp molasses
• Rind of one orange
• Rind of one lime
• 1 cinnamon stick
• 1 1/2 tsp whole cloves
• 1/2 tsp whole allspice
• 1 cup of water

method

Fill a large pot with water and add the anise, cinnamon, cloves and allspice. Let boil for 5 minutes to allow the heat to draw as much of the essence of the spices as possible.

Since the sweet potatoes take longer to cook, first at them and boil for 10 minutes. Add the pumpkin (if using fresh) and boil for 20 more minutes. Remove using a slotted spoon and reserve the cooking liquid. When cool enough to handle, pass through a ricer or sieve to create a smooth consistency free of fibers, chunks, or any risidual pieces of spice. Let the mixture cool. You will only use 1 cup of the potato/pumpkin mixture. You may have a little left over.

Combine the yeast, white sugar and 1/2 cup of the reserved cooking liquid, making sure that is lukewarm and between 100 to 115 degrees. Lower temperatures will not activate the yeast and higher temperatures will kill it. Let the mixture sit for 15 minutes to ferment (at home, the turned-off microwave makes a good proofer). The mixture will be foamy and double in size.

Add the eggs to the potato-pumpkin mixture and blend in the Pisco and salt. Add yeast mixture and use dough hook on a mixer to bring together. Mix together flour and xanthan gum together, and then add it to the mixing blowl. Mix for 5 minutes until the ingredients are sticky but combined.

Cover and let rest in a turned-off microwave until doubled, about an hour.

While you wait, you can make the syrup (recipe below).

Give the dough a quick mix, it will deflate somewhat and thats ok. Prepare a bowl with salted water to form and fry the picarones.

Heat your oil in a cast iron skillet to 375 degrees. Wet your hands in the warm salted water. Form a thin ring and lay it gently on the cooking oil. I found it easiest to make thin ropes and connect the ends before placing them in the oil. The mixture will be very stick and the process is tricky. If you end up with doughnut holes, thats ok, although picarones should really be rings.

Once you lay them in the oil, use the end of a wooden spoon to spin them around to give them their desired shape. You must do this  quickly, as the dough cooks very fast. Cook for about 90 seconds on each side, until beautifully golden brown.

Drain on a paper towl, or as done traditionally, by threading onto a wooden spoon and allowing the excess oil to drip off.

chancaca syrup

Put all ingredients in a pot full of water. Boil until it gets a little thick (200º F, 110º C), more or less for 20-25 minutes. Strain. Drizzle  over the top of the picarones.

As they say in Peru,

Buen provecho!

Can’t get enough? Check out what other donuts and fritters the ratio rally-ers made:

Related posts:

1. black pepper crepes filled with chicken tikka masala
2. cocoa cabernet popovers with almond syrup
3. lemon vanilla popovers with minnesota raspberries
4. nina’s hot milk cake
5. choux shine: koshi-an filled cream puffs