📝 About This Recipe
Picarones are Peru's soul-stirring answer to the doughnut, a brilliant legacy of the colonial era that transforms humble squash and sweet potato into a crispy, airy masterpiece. These ring-shaped fritters are uniquely flavored with anise and cinnamon, boasting a vibrant orange hue and a texture that is shatteringly crisp on the outside yet tenderly chewy within. Drenched in a rich, dark 'miel de chancaca' infused with fig leaves and citrus, they offer a complex sweetness that is truly addictive.
🥗 Ingredients
The Dough Base
- 1 pound Butternut Squash (peeled, seeded, and cut into cubes)
- 1/2 pound Sweet Potato (peeled and cubed (orange variety preferred))
- 1 tablespoon Anise Seeds (whole)
- 1 piece Cinnamon Stick (large)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Sugar (granulated)
- 4 cups All-purpose Flour (sifted)
- 1/2 teaspoon Salt (fine sea salt)
Chancaca Syrup (Miel)
- 14 ounces Chancaca or Panela (chopped into small pieces)
- 1/2 cup Dark Brown Sugar (packed)
- 1/2 cup Orange Juice (freshly squeezed)
- 2 strips Orange Peel (avoiding the white pith)
- 2 pieces Cinnamon Sticks
- 4 pieces Whole Cloves
- 1 piece Fig Leaf (optional but authentic for flavor)
- 2 cups Water
For Frying
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
In a large pot, combine the squash, sweet potato, anise seeds, and cinnamon stick. Cover with water and boil over medium-high heat for about 20-25 minutes until very tender.
-
2
Drain the vegetables, but reserve 1 cup of the cooking liquid. Discard the cinnamon stick. Mash the squash and sweet potato through a fine sieve or use a blender to create a very smooth puree. Let it cool to lukewarm.
-
3
In a small bowl, mix 1/2 cup of the lukewarm reserved cooking liquid with the sugar and yeast. Let it sit for 5-10 minutes until it becomes foamy.
-
4
In a large mixing bowl, combine the vegetable puree, the yeast mixture, and the salt. Gradually add the flour, mixing by hand. The dough will be very sticky and elastic, not like a traditional bread dough.
-
5
Beat the dough vigorously by hand, lifting it and slapping it against the sides of the bowl for about 10 minutes. This incorporates air and develops the gluten needed for that signature stretch.
-
6
Cover the bowl with a clean cloth and leave it in a warm, draft-free place to rise for at least 2 hours, or until it has doubled in size and looks bubbly.
-
7
While the dough rises, prepare the syrup. Combine chancaca, brown sugar, water, orange juice, orange peel, cinnamon, cloves, and fig leaf in a saucepan.
-
8
Simmer the syrup over medium-low heat for 20-30 minutes until it thickens to a honey-like consistency. Strain and set aside to cool slightly.
-
9
Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C). Prepare a small bowl of salted water to dip your hands in.
-
10
Wet your hands with 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.
-
11
Carefully drop the ring into the hot oil. Use the handle of a long wooden spoon to swirl the center of the picarón, keeping the hole open as it expands.
-
12
Fry for 1-2 minutes per side until deeply golden brown and crispy. Remove with the wooden spoon handle or a slotted spoon and drain on paper towels.
-
13
Serve immediately while hot, drizzled generously with the warm spiced chancaca syrup.
💡 Chef's Tips
For the smoothest dough, ensure your squash and sweet potato puree is completely free of lumps. Always keep your hands wet with salted water when handling the dough to prevent sticking and help form the rings. If you can't find chancaca, use dark muscovado sugar or piloncillo as a substitute. Do not overcrowd the frying pan; frying 2-3 at a time ensures the oil temperature stays consistent for maximum crispness. The dough should be 'slapped' rather than kneaded; this traditional technique is key to the airy interior.
🍽️ Serving Suggestions
Serve hot as a late-night snack, just like the street vendors in Lima. Pair with a cup of hot Peruvian coffee or a glass of Chicha Morada. Add an extra sprinkle of lime zest over the syrup for a bright citrus pop. Enjoy as a festive dessert after a traditional meal of Anticuchos.