peruvianvegandoughnutssweet-potatostreet-foodfrieddessert

Picarones

Name: Picarones
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Peruvian
Ingredients: 120 g sweet potato, peeled and cut into chunks; 120 g butternut squash, peeled and cut into chunks; 250 ml water; 1 tsp anise seeds; 5 g active dry yeast; 10 g sugar; 180 g plain flour; 2 g fine salt; 80 g dark brown sugar; 120 ml water; 1/2 tsp ground cinnamon; 2 whole cloves; 2 strips orange peel; 1 tsp lime juice; 700 ml neutral oil

Picarones are airy, golden ring fritters made from a lightly fermented sweet potato and squash dough. Their crisp exterior and tender, fragrant centre are finished with a warm spiced syrup that tastes of caramel, citrus, cinnamon, and clove.

45 min

2 servings

670 kcal

Peruvian

Ingredients

Dough

120 gsweet potato, peeled and cut into chunks
120 gbutternut squash, peeled and cut into chunks
250 mlwater
1 tspanise seeds
5 gactive dry yeast
10 gsugar
180 gplain flour
2 gfine salt

Chancaca syrup

80 gdark brown sugar
120 mlwater
1/2 tspground cinnamon
2whole cloves
2 stripsorange peel
1 tsplime juice

For frying

700 mlneutral oil

Instructions

1
Bring a small saucepan of water to a boil. Add the sweet potato, butternut squash, and anise seeds; simmer until the vegetables are very soft, 10-12 minutes. Reserve 120 ml of the cooking liquid, then drain well.
2
Mash the hot sweet potato and squash until smooth, or blend briefly for a finer puree. Let the puree cool until just warm, not hot; if it is too hot it can weaken the yeast.
3
In a mixing bowl, combine the yeast, sugar, and 120 ml warm reserved cooking liquid. Leave for 5 minutes until foamy. Stir in the vegetable puree, then add the flour and salt. Beat vigorously with a wooden spoon for 3-4 minutes until you have a thick, sticky, elastic batter-dough. Cover and let rise in a warm place for 15 minutes, until slightly puffed.
4
While the dough rises, make the syrup. Put the dark brown sugar, water, cinnamon, cloves, and orange peel in a small saucepan. Bring to a boil, then simmer for 8-10 minutes until lightly thickened and glossy. Stir in the lime juice, discard the cloves and orange peel, and keep warm. The syrup should coat a spoon lightly; it will thicken a bit more as it stands.
5
Heat the neutral oil in a deep, heavy pot to 175-180°C. Keep a small bowl of water nearby to wet your fingers; this helps shape the sticky dough and prevents sticking.
6
Wet one hand, scoop up a portion of dough, make a hole in the centre with your thumb, and carefully stretch it into a ring. Ease it into the hot oil. Repeat to make 4-6 small picarones in batches, without crowding the pot. Fry for 2-3 minutes per side until deep golden brown and puffed. Turn them gently so they cook evenly.
7
Lift the picarones out and drain briefly. Serve immediately, generously drizzled with the warm syrup.

Nutrition per serving

670 kcal

Calories

Protein

96g

Carbs

28g

Fat

Fiber

Notes

•Traditional chancaca is an unrefined cane sugar syrup; dark brown sugar gives a practical quick version that fits the time limit.
•If the dough feels too loose to hold a ring, beat in 1-2 teaspoons more flour; it should remain sticky, not kneadable.
•Maintain steady oil temperature for the best texture: too cool and the picarones absorb oil, too hot and they brown before cooking through.
•Serve as soon as fried for the classic contrast of crisp edges, airy interior, and warm spiced syrup.

Background

Picarones are a classic Peruvian street sweet dating back to the colonial period, when local cooks adapted Spanish fritters using native sweet potato and squash. They became especially popular in Lima, where they are traditionally served hot with chancaca syrup from market stalls and festive vendors.

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