Picarones
Picarones are traditional Peruvian fritters made from sweet potato and squash, deep-fried to a golden crisp, and served with a spiced chancaca (unrefined cane sugar) syrup. They are a beloved street food dessert.
🧂 Ingredients
- 250 g Sweet potato
- 250 g Squash (such as butternut or kabocha)
- 300 g All-purpose flour
- 2 tsp Active dry yeast
- 120 ml Warm water (about 40°C / 105°F)
- 250 g Chancaca (or dark brown sugar)
- 500 ml Water (for syrup)
- 2 pieces Cinnamon sticks
- 5-6 pieces Whole cloves
- 1 strip Orange peel
- enough for frying Vegetable oil or other neutral oil, for deep frying
👨🍳 Instructions
- 1
Cook the sweet potato and squash until very tender. You can boil them in water or steam them. Drain thoroughly and mash them until smooth, ensuring no lumps remain. Let cool slightly.
⏱️ 25-30 minutes - 2
In a large bowl, combine the mashed sweet potato and squash with the flour. In a small bowl, dissolve the yeast in the warm water and let it sit for 5-10 minutes until foamy. Add the yeast mixture to the sweet potato and flour mixture. Mix well until a smooth, sticky batter forms. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour 15 minutes (including yeast activation and rising) - 3
Prepare the chancaca syrup. In a saucepan, combine the chopped chancaca (or brown sugar), 500ml water, cinnamon sticks, cloves, and orange peel. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer gently for about 20-30 minutes, or until the syrup has thickened slightly. Remove from heat and let it steep while you fry the picarones. Strain the syrup before serving to remove spices and peel.
⏱️ 30-40 minutes - 4
Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Test the oil temperature with a thermometer or by dropping a tiny bit of batter; it should sizzle immediately and float. To form the picarones, wet your hands slightly. Take a portion of the risen batter and use your thumb to make a hole in the center, then stretch it into a ring shape. Carefully slide the ring into the hot oil. Fry 3-4 rings at a time, ensuring not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and puffed up. Use tongs to turn them and remove them from the oil.
⏱️ 20-25 minutes - 5
Drain the fried picarones on paper towels. Serve them warm, generously drizzled with the spiced chancaca syrup.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the sweet potato and squash are well-drained to avoid a watery batter.
- ✓The batter should be sticky but pourable. If too thick, add a tablespoon of water; if too thin, a tablespoon of flour.
- ✓Maintain a consistent oil temperature for evenly cooked picarones. Too low and they'll be greasy; too high and they'll burn before cooking through.
- ✓For shaping, a small bowl of water nearby can help prevent batter from sticking to your hands.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg or anise to the syrup for extra spice.
- Experiment with different types of squash for subtle flavor variations.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar alongside the syrup.