A traditional Peruvian dessert of crispy, ring-shaped fritters made from a sweet potato and squash dough, served drenched in a fragrant chancaca (molasses) syrup.
Taste Peru: Picarones Recipe
A traditional Peruvian dessert of crispy, ring-shaped fritters made from a sweet potato and squash dough, served drenched in a fragrant chancaca (molasses) syrup.
Ingredients
- 500 g sweet potato boiled and mashed
- 250 g squash boiled and mashed (e.g.
- 1 cup all-purpose flour plus more for dusting
- 1 tbsp active dry yeast
- 1/4 cup warm water
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp anise seeds
- 4 cups vegetable oil for deep frying
- 250 g chancaca (panela)
- 1.5 cups water
- 1 strip orange peel (about 2 inches long)
Instructions
- Prepare the Picarones Dough: Boil sweet potato and squash until very tender. Drain well and mash thoroughly. Let cool slightly. In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine mashed sweet potato and squash. Add flour, remaining sugar, salt, anise seeds, and the activated yeast mixture. Mix well until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Prepare the Chancaca Syrup: While the dough rises, combine chancaca, water, cinnamon stick, cloves, and orange peel in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the syrup slightly thickens. Remove cinnamon, cloves, and orange peel. Keep warm.
- Fry the Picarones: Heat vegetable oil in a large pot or deep fryer to 350-375°F (175-190°C). Lightly wet your hands with water to prevent sticking.
- Take a small portion of dough (about 1-2 tablespoons) and form a ring by poking a hole in the center. Carefully drop into the hot oil. Fry 3-4 picarones at a time, turning occasionally, until golden brown and crispy on both sides (about 2-3 minutes per side).
- Remove picarones with a slotted spoon and drain on paper towels. Repeat with the remaining dough.
- Serve: Arrange warm picarones on a plate and generously drizzle with the warm chancaca syrup. Serve immediately.
Notes
For best results, maintain consistent oil temperature during frying to ensure even cooking and a golden-brown exterior. You can adjust the thickness of the chancaca syrup by simmering it longer for a thicker consistency or adding a bit of water for a thinner one. Serve Picarones warm, garnished with a sprinkle of ground cinnamon or a zest of fresh orange for extra flavor.
