📝 About This Recipe
Picarones are a beloved Peruvian street food staple, tracing their history back to the colonial era as a creative adaptation of Spanish buñuelos. These ring-shaped fritters are uniquely crafted from a vibrant dough of roasted squash and sweet potato, resulting in a light, airy texture with a subtle earthy sweetness. Served warm and drenched in a signature spiced molasses syrup known as 'Chancaca,' they offer a perfect harmony of a crispy exterior and a tender, aromatic interior.
🥗 Ingredients
The Vegetable Base
- 1 lb Butternut squash (peeled and cut into cubes)
- 1/2 lb Sweet potato (peeled and cut into cubes)
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 pieces Whole cloves
The Dough
- 2.25 teaspoons Active dry yeast (one standard packet)
- 2 tablespoons Granulated sugar
- 4 cups All-purpose flour (plus more if needed)
- 1 tablespoon Anise seeds (toasted)
- 1/2 teaspoon Salt
- 3-4 cups Vegetable oil (for deep frying)
The Spiced Syrup (Chancaca)
- 1 lb Chancaca or Piloncillo (chopped into small chunks)
- 2 cups Water
- 2 strips Orange peel (avoid the white pith)
- 1 piece Cinnamon stick
- 4 pieces Whole cloves
- 1 piece Dried fig leaf (optional, for authentic aroma)
👨🍳 Instructions
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1
In a medium pot, combine the cubed squash, sweet potato, cinnamon stick, star anise, and cloves. Cover with water and boil until the vegetables are very tender, about 15-20 minutes.
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2
Drain the vegetables, but reserve exactly 1 cup of the cooking liquid. Remove the whole spices and discard them.
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3
Mash the squash and sweet potato while hot until completely smooth, or pass them through a ricer for an extra-fine texture. Allow the purée to cool to room temperature.
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4
In a small bowl, combine the reserved 1 cup of vegetable cooking liquid (ensure it is lukewarm, around 105°F) with the sugar and yeast. Let it sit for 10 minutes until it becomes frothy.
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5
In a large mixing bowl, combine the vegetable purée, the yeast mixture, anise seeds, and salt. Gradually add the flour, mixing by hand.
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6
Knead the dough vigorously in the bowl. The dough will be very sticky and elastic; beat it with your hands for about 10 minutes to develop the gluten. It should be a thick, tacky paste rather than a firm bread dough.
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7
Cover the bowl with a damp cloth and place it in a warm, draft-free spot. Let the dough rise for at least 2 hours, or until it has doubled in size and looks bubbly.
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8
While the dough rises, prepare the syrup. Combine chancaca, water, orange peel, cinnamon, cloves, and fig leaf in a saucepan. Simmer over medium-low heat for 20-25 minutes until it thickens into a light syrup. Strain and set aside.
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9
Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Prepare a small bowl of water with a pinch of salt to dip your fingers in.
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10
Moisten your fingers with the salted water. Take a small handful of dough (about the size of a golf ball), use your thumb to poke a hole in the center, and stretch it into a ring shape.
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11
Carefully drop the dough ring into the hot oil. Use a long wooden skewer or the handle of a wooden spoon to swirl the center of the ring, keeping the hole open as it expands.
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12
Fry for 1-2 minutes per side until the picarones are a deep, golden mahogany brown. They should be crispy on the outside and airy inside.
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13
Remove with the wooden skewer and drain briefly on paper towels. Serve immediately while piping hot, drizzled generously with the warm chancaca syrup.
💡 Chef's Tips
Always keep your hands wet with salted water when handling the dough to prevent sticking and help form the rings. If the dough is too runny to hold a shape, add a few more tablespoons of flour, but be careful not to make it heavy. For the best flavor, use authentic Chancaca; if unavailable, a mix of dark brown sugar and a tablespoon of molasses is a good substitute. Ensure your oil stays at a consistent 350°F; if it drops too low, the picarones will absorb too much oil and become greasy. Don't crowd the pot; fry only 2 or 3 picarones at a time to maintain the oil temperature and give them space to expand.
🍽️ Serving Suggestions
Serve with a tall glass of Chicha Morada (Peruvian purple corn drink) for the most authentic experience. Pair with a hot cup of Peruvian coffee or a bold black tea to balance the sweetness of the syrup. Enjoy as a festive dessert during 'El Mes Morado' (October) or at any outdoor celebration. Add a side of fresh fruit like sliced figs or apples to complement the spiced molasses notes. For a modern twist, serve with a small scoop of vanilla bean ice cream on the side.