Picarones
Picarones are a traditional Peruvian dessert featuring crispy, ring-shaped doughnuts made from a sweet potato and squash dough. They are typically served drenched in a spiced chancaca (panela) syrup, offering a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 816 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gsweet potato, peeled and diced
- 250 gbutternut squash, peeled and diced
- 240 mlwater
- 1 tspanise seeds
- 7 gactive dry yeast
- 300 gall-purpose flour
- 1 tbspsugar
- 0.5 tspsalt
frying
- 750 mlvegetable oil, for frying
syrup
- 250 gpanela, or dark brown sugar
- 240 mlwater
- 1 pcscinnamon stick
- 2 pcsclove
- 1 pcsorange peel, from half an orange
Equipment
masher · deep pot · slotted spoon · thermometer · plastic wrap · large bowl · large pot · wire rack · small saucepan
The method
Step by step
- 1
Boil the sweet potato and butternut squash in lightly salted water until very tender, about 15-20 minutes.
About 20 min
- 2
Drain the cooked vegetables well and mash them until completely smooth. Set aside to cool to lukewarm.
About 10 min
Cook’s note: Ensure there are no lumps for a smooth dough.
- 3
In a small saucepan, heat the water for the dough with the anise seeds until warm (not hot) to the touch, about 40-45°C (105-115°F).
About 3 min
Cook’s note: Too hot water will kill the yeast.
- 4
Remove from heat and stir in the active dry yeast and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
- 5
In a large bowl, combine the all-purpose flour, salt, and the cooled mashed sweet potato and butternut squash.
About 2 min
- 6
Pour the activated yeast mixture into the vegetable mixture and mix thoroughly until a soft, sticky dough forms.
About 3 min
Cook’s note: The dough will be quite wet; do not add more flour at this stage.
- 7
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for at least 1-2 hours, or until doubled in size.
About 2 hr
- 8
While the dough is rising, prepare the syrup. Combine the panela, water, cinnamon stick, cloves, and orange peel in a small saucepan.
About 2 min
- 9
Bring to a boil, then reduce heat and simmer for 10-15 minutes until the panela has dissolved and the syrup has slightly thickened.
About 15 min
Cook’s note: The syrup should be thin enough to drizzle.
- 10
Strain the syrup to remove the cinnamon stick, cloves, and orange peel, then keep warm.
About 1 min
- 11
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 175-180°C (350-355°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 12
Dip your hands in a bowl of water to prevent sticking. Take a small amount of dough, about the size of a golf ball, and make a hole in the center to form a ring.
Cook’s note: Practice a few times to get the shape right.
- 13
Carefully drop the dough rings into the hot oil, frying a few at a time to avoid overcrowding the pot.
- 14
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
- 15
Remove the picarones with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 16
Serve the picarones immediately, drizzled generously with the warm chancaca syrup.
Per serving
Nutrition
- Calories
- 815.7kcal
- Protein
- 10.2g
- Carbs
- 141.4g
- Fat
- 23.6g
- Fibre
- 6.4g
- Sugar
- 67.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Picarones are best eaten fresh; the dough can be stored, covered, in the refrigerator for up to 1 day.
Picarones are not ideal for reheating as they lose their crispness.
More recipes
All recipesmain course
Acquacotta
Acquacotta, a rustic Italian peasant soup from Tuscany, transforms humble ingredients into a comforting and deeply flavorful meal. This vegetarian rendition features a rich, herbaceous vegetable broth brimming with tender seasonal vegetables, all served over toasted crusty bread and crowned with a perfectly poached egg.
1 hr 5 min 368 kcalmain course
Risotto al Nero di Seppia
This classic Venetian risotto features tender cuttlefish and a striking jet-black color from its ink. The creamy rice absorbs the savory seafood flavors, creating a rich and unique main course.
1 hr 10 min 451 kcaldessert
Classic Stovetop Fudge
A simple, old-fashioned chocolate fudge made with cocoa powder and milk. This recipe relies on the classic technique of boiling the sugar mixture to the soft-ball stage, then beating it to a thick, creamy consistency before it sets.
2 hr 20 min 347 kcalside dish
Pol Sambol
Pol Sambol is a vibrant Sri Lankan coconut relish, bursting with fresh, spicy, and tangy flavors. This simple vegan side dish combines finely grated coconut with a kick of chili, zesty lime, and aromatic red onion. It's an essential accompaniment, traditionally served to brighten rice, curries, and string hoppers.
15 min 541 kcalside dish
Salata Baladi (Egyptian Chopped Salad)
Experience the vibrant flavors of Egypt with this refreshing Salata Baladi, a finely chopped salad bursting with crisp vegetables and aromatic fresh herbs. Dressed in a zesty lemon-cumin vinaigrette, this versatile side dish offers a delightful crunch and bright, tangy notes, perfect for complementing any meal.
25 min 38 kcalmain course
Pork Vindaloo
This fiery and flavorful pork vindaloo features tender chunks of pork marinated in a rich, spiced vinegar mixture and slow-cooked to perfection. It's a classic Goan dish known for its tangy, spicy, and slightly sweet profile. Best served with rice or naan to soak up the delicious sauce.
7 hr 30 min 516 kcalmain course
Żeberka (Polish Pork Ribs)
These Polish-style pork ribs are slow-cooked until tender, then finished in the oven for a delicious, slightly crispy exterior. The simple spice rub enhances the natural flavors of the pork, making this a comforting and hearty main course.
3 hr 30 min 1,188 kcal