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--Bring liquid ingredients and spices to a boil.
--Keep liquid and set aside.
--Put in a small pot some quinoa.
--Don't want picarones to be [[strikethrough]] sour [[/strikethrough]] bitter, even though the mixture is fermented. 
--Oil must be very, very hot to keep picarones from being greasy.
--Use any kind of yeast regular [[strikethrough]] dry or cake?? [[/strikethrough]] quick-rising. Read instructions for use. Can use 2 envelopes of yeast to make mixture rise faster.
--Add water to yeast.
--Can use a mixer, even though traditionally the mixture is blended by hand.
--Pumpkin is boiled w. nuts, then mixed w. sweet potato.
--Add boiled quinoa to the preparation.
--Mix chica morada w. water and add to dough.
--Do not use water you boiled quinoa in, or it will make mixture bitter.
--Let dough rise -- overnight (??).
--To cook: picarones are fried in hot oil. Needs to be deep enough so picarones don't come out flat.
--Shape dough like a donut before frying.
--Drain "donut" picarones on paper towels when done.
(* Put two fingers inside "donut" to make the hole.)
--Quinoa gives volume to the dough.