Picarones

Nutrition · per serving

Steps

1. 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.

   120 g sweet potato, peeled and cut into chunks120 g butternut squash, peeled and cut into chunks250 ml water1 tsp anise seeds
2. 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.

   120 g sweet potato, peeled and cut into chunks120 g butternut squash, peeled and cut into chunks
3. 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.

   5 g active dry yeast10 g sugar180 g plain flour2 g fine salt
4. 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.

   80 g dark brown sugar120 ml water1/2 tsp ground cinnamon2 whole cloves2 strips orange peel1 tsp lime juice
5. 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.

   700 ml neutral oil
6. 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.

   700 ml neutral oil
7. 7

   Lift the picarones out and drain briefly. Serve immediately, generously drizzled with the warm syrup.

Origin & History

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.