📝 About This Recipe
Picarones are Peru’s most iconic street food, a brilliant fusion of Spanish bunuelo traditions and indigenous ingredients like sweet potato and macre squash. These ring-shaped fritters boast a unique, airy texture and a vibrant orange hue, offering a subtle earthiness that perfectly balances the deep, molasses-like sweetness of the spiced syrup. Crispy on the outside and tender on the inside, they are an addictive celebration of Lima's rich culinary heritage.
🥗 Ingredients
The Dough Base
- 500 grams Sweet potato (peeled and cubed)
- 500 grams Macre squash (or Butternut squash) (peeled and cubed)
- 2 tablespoons Anise seeds
- 1 piece Cinnamon stick
The Yeast Mixture
- 10 grams Active dry yeast (about 1.5 packets)
- 2 tablespoons Sugar (granulated)
- 1/2 cup Reserved vegetable cooking water (lukewarm)
The Flour Mix
- 600 grams All-purpose flour (sifted)
- 1 teaspoon Salt
- 1 liter Vegetable oil (for deep frying)
Chancaca Syrup (Miel de Chancaca)
- 400 grams Chancaca (or Panela/Piloncillo) (chopped)
- 1 cup Orange juice (freshly squeezed)
- 2 strips Orange peel (avoid the white pith)
- 2 pieces Cinnamon sticks
- 4 pieces Whole cloves
- 1 piece Fig leaf (optional, for authentic aroma)
👨🍳 Instructions
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1
Place the cubed sweet potato and squash in a large pot with the anise seeds and cinnamon stick. Cover with water and boil until very soft, about 20-25 minutes.
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2
Drain the vegetables, but reserve 1 cup of the cooking liquid. Remove the cinnamon stick. Mash the vegetables or pass them through a ricer to create a very smooth puree. Let it cool to room temperature.
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3
In a small bowl, dissolve the sugar and yeast in 1/2 cup of the lukewarm reserved cooking liquid. Let it sit for 10 minutes until it becomes foamy.
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4
In a large mixing bowl, combine the vegetable puree with the yeast mixture. Gradually add the sifted flour and salt.
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5
This is the 'beating' stage: Use your hands to vigorously beat the dough in a circular motion. The dough will be very sticky and elastic, not like bread dough. Continue for 10 minutes until bubbles form.
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6
Cover the bowl with a clean cloth and leave it in a warm, draft-free place to rise for at least 1.5 to 2 hours, or until it has doubled in size.
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7
While the dough rises, make the syrup. Combine chancaca, orange juice, orange peel, cinnamon, cloves, and fig leaf in a saucepan. Simmer over medium-low heat for 20-30 minutes until it thickens to a honey-like consistency. Strain and set aside.
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8
Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C). Prepare a bowl of salted water to dip your hands in.
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9
Wet your hands in the salted water. Take a small portion of dough (about the size of a golf ball), use your thumb to poke a hole in the center, and stretch it quickly into a ring.
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10
Carefully drop the ring into the hot oil. Use a long wooden skewer or the handle of a wooden spoon to swirl the center of the picarón, keeping the hole open as it expands.
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11
Fry for 1-2 minutes per side until deeply golden brown and crispy. Remove with the skewer and drain on paper towels.
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12
Serve immediately while hot, drizzled generously with the warm chancaca syrup.
💡 Chef's Tips
The dough must be sticky; do not be tempted to add more flour or they will become heavy and dense. Always keep your hands wet with salted water when handling the dough to prevent sticking and help form the ring. Maintain a consistent oil temperature; if the oil is too cold, the picarones will absorb too much grease. If you can't find chancaca, use dark brown sugar mixed with a tablespoon of molasses as a substitute. For the smoothest texture, ensure your vegetable puree has absolutely no lumps before adding flour.
🍽️ Serving Suggestions
Serve a plate of three picarones with a side ramekin of extra syrup for dipping. Pair with a hot cup of Emoliente (Peruvian herbal tea) for a traditional experience. Enjoy as a late-afternoon snack, just as they are served in the plazas of Lima. A glass of chilled Chicha Morada (purple corn drink) provides a refreshing contrast to the warm fritters. For a modern twist, serve alongside a scoop of vanilla or lucuma ice cream.