Peruvian
Picarones
These Peruvian picarones are light, chewy rings made with camote and squash, fried until golden and soaked with warm chancaca syrup. They are served just as they are in Lima, glossy, fragrant, and best eaten immediately.
Ingredients
- Orange-fleshed squash, such as zapallo macre or kabocha, peeled and cubed200g
- Sweet potato, preferably camote, peeled and cubed120g
- Anise seeds1 tsp
- Water2 cups
- All-purpose flour1 1/4 cups
- Active dry yeast1 tsp
- Granulated sugar1 tsp
- Fine salt1/4 tsp
- Chancaca or panela, chopped120g
- Cinnamon stick1 small
- Whole cloves2
- Orange peel1 strip
- Fig leaf, optional1 small
- Vegetable oil, for deep frying3 cups
Method
- Place the squash, sweet potato, anise seeds, and water in a small pot and simmer until the vegetables are very tender, about 18 to 20 minutes.
- Drain the vegetables, reserving 1/2 cup of the cooking liquid, and mash the squash and sweet potato into a smooth puree.
- When the reserved cooking liquid is warm but not hot, stir in the yeast and sugar and let it stand until foamy, about 8 minutes.
- Mix the puree, flour, salt, and yeast mixture in a bowl, then beat vigorously with your hand or a wooden spoon until the dough is sticky, elastic, and slightly stringy.
- Cover the bowl and let the dough rise in a warm place until doubled and full of bubbles, about 1 to 1 1/2 hours.
- While the dough rises, combine the chancaca, 1/2 cup water, cinnamon, cloves, orange peel, and fig leaf if using in a small saucepan.
- Simmer the syrup until the chancaca dissolves and the liquid thickens lightly, about 12 to 15 minutes, then strain and keep warm.
- Heat the oil in a deep pot to 350°F or 175°C.
- Wet your hands with salted water, scoop a small handful of dough, make a hole in the center with your thumb, and gently stretch it into a ring.
- Slide the ring carefully into the hot oil and fry, turning once, until deep golden and puffed, about 2 to 3 minutes per side.
- Repeat with the remaining dough, wetting your hands between each picarón so the dough does not stick.
- Drain the picarones briefly on paper towels, then serve hot with warm chancaca syrup spooned generously over the top.
Common questions
What can I use instead of zapallo macre or camote for picarones?
Kabocha is the best substitute for zapallo macre, and any dry, orange-fleshed sweet potato works well for camote. Avoid watery squash. If your puree seems loose, cook it briefly to evaporate moisture before mixing the dough.
How long should picarones dough rise, and what does ready dough look like?
Expect 1 to 1 1/2 hours in a warm spot. The dough should double in size and look airy, bubbly, and elastic. If your kitchen is cool, it may take longer; don’t shape until it feels light and active.
What are the most common mistakes when frying picarones?
The biggest errors are oil that’s too cool, dough that’s too wet, and oversized rings. Cool oil makes them greasy; too-wet dough collapses. Fry a small test ring first and keep the oil around medium-high heat.
How should I store leftover picarones and syrup?
Store picarones and syrup separately. Keep the syrup refrigerated up to 1 week. Picarones are best fresh, but you can refrigerate leftovers for 1 day and reheat briefly in a low oven or air fryer to restore some crispness.
What’s the best way to serve picarones?
Serve them warm, immediately after frying, with the chancaca syrup spooned over or on the side for dipping. They’re best right after cooking, while the outside is crisp and the center is soft, airy, and slightly chewy.