Picarones
The Quirky Foodster Team
Ingredients
- Squash, boiled and mashed — 300 g (10.5 oz)
- Sweet potato, boiled and mashed — 300 g (10.5 oz)
- Plain flour — 250 g (9 oz)
- Active dry yeast — 1.5 tsp
- Anise seeds — 1 tsp
- Cinnamon — 1/2 tsp
- Warm water — 60 ml (2 fl oz)
- Oil for deep frying
- Chancaca or dark brown sugar, for the syrup — 400 g (14 oz)
- Water, for the syrup — 480 ml (16 fl oz)
- Cinnamon stick and a few cloves, for the syrup — 1
Method
- Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
- Combine the mashed squash and sweet potato with the flour, anise seeds, cinnamon and yeast mixture, kneading into a soft, slightly sticky dough.
- Cover and let rise in a warm place for 1–1.5 hours until doubled.
- For the syrup, combine the chancaca or brown sugar, water, cinnamon stick and cloves in a saucepan and simmer for 15–20 minutes until slightly thickened; keep warm.
- Heat oil to 175°C (350°F) in a deep pan.
- With wet or oiled hands, shape portions of dough into rings, dropping them directly into the hot oil.
- Fry for 3–4 minutes per side until golden and puffed.
- Drain on paper towels and drizzle generously with the warm syrup before serving.
Introduction: Golden, ring-shaped fritters made from squash and sweet potato dough, drizzled with dark syrup, a beloved Peruvian street dessert.
Cultural Background: Picarones are a treasured Peruvian sweet, their squash and sweet potato base distinguishing them from similar fried dough treats found elsewhere, traditionally sold hot from street stalls and drenched in a spiced syrup called miel de chancaca.
Tips: Let the dough rise fully for the lightest, airiest picarones. Shape the rings with wet hands directly over the hot oil, as the sticky dough is easier to work with this way.
Variations: Adjust the anise seed quantity to taste, as its flavour is quite distinctive. Serve with extra syrup on the side for dipping.
Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.
Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes to restore some texture.
FAQs:
Q: What is chancaca?
A: An unrefined dark brown sugar, similar to panela, commonly used across Latin America to make rich, dark syrups.
Q: What makes picarones different from other fried dough treats?
A: Their distinctive base of squash and sweet potato, giving them a unique flavour and slightly denser texture compared to plain dough fritters.
- Squash, boiled and mashed — 300 g (10.5 oz)
- Sweet potato, boiled and mashed — 300 g (10.5 oz)
- Plain flour — 250 g (9 oz)
- Active dry yeast — 1.5 tsp
- Anise seeds — 1 tsp
- Cinnamon — 1/2 tsp
- Warm water — 60 ml (2 fl oz)
- Oil for deep frying
- Chancaca or dark brown sugar, for the syrup — 400 g (14 oz)
- Water, for the syrup — 480 ml (16 fl oz)
- Cinnamon stick and a few cloves, for the syrup — 1
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