Authentic home cooking from Chile, with US measurements. 
Picarones with Chancaca Syrup #2, Jon Style
This is the recipe I'll use for the 'picarones' workshop this Saturday. They turn out fluffy and are made with baking powder. You can use a piping bag to add the batter to the oil for frying—it's easier that way. Several countries have their own version of picarones, sometimes with different names. This is the Jon Style version.
Picarones with Chancaca Syrup #2, Jon Style
This is the recipe I'll use for the 'picarones' workshop this Saturday. They turn out fluffy and are made with baking powder. You can use a piping bag to add the batter to the oil for frying—it's easier that way. Several countries have their own version of picarones, sometimes with different names. This is the Jon Style version.
Open in Cookpad AppSteps
- 1
Measure and prepare all the ingredients for the recipe.
- 2
Cut the pumpkin into cubes and cook with a little water. Drain, mash, and strain it. Save the cooking liquid for another use, like beans.
- 3
In a small bowl, beat the egg with the milk. In a separate large bowl, sift together the flour and baking powder. Add the pumpkin purée, beaten egg, and salt, and mix well. The batter should be very smooth.
- 4
Heat oil over medium heat. Drop the batter by the tablespoon into the hot oil. Using the thin, rounded handle of a ladle, poke a hole in the center of each and quickly spin the batter to form a ring. Fry until golden on one side, then flip and fry the other side. Make sure the oil isn't too hot, or you won't have time to make the hole.
- 5
TO MAKE THE CHANCACA SYRUP: After juicing the orange, cut the peel into 4 strips and use a sharp knife to remove the white pith, leaving just the orange part. In a saucepan, combine all the syrup ingredients and cook over medium heat for about 15 minutes. Lower the heat to the minimum and let it thicken. Don't let it get too thick, as it will thicken more as it cools.
- 6
Serve the picarones with powdered sugar or chancaca syrup.
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