Picarones are Peruvian donuts made from a squash and sweet potato dough spiced with anise, fried into rings, and served drizzled with a spiced syrup called chancaca. You make the dough with mashed squash and sweet potato instead of the usual egg and butter base, let it rise, then shape and fry it in rings before finishing with the warm syrup.
They date back to colonial era Lima, where Spanish fritters called bunuelos were adapted using local squash and sweet potatoes, since wheat and dairy were harder to come by than these Andean staples. The result outlived the original Spanish version and became something distinctly Peruvian.
You will find them sold from carts on street corners, often stacked on a stick and dunked in the syrup right in front of you, especially during festivals and in the cooler months.
What Actually Matters
The oil temperature has to stay close to 350 degrees Fahrenheit the whole time you fry. Too cool and the rings soak up oil and turn greasy; too hot and the outside burns before the center cooks through. Fry in small batches and let the oil recover its temperature between batches rather than crowding the pot.
Picarones Recipe (Serves 4, makes about 12 rings)
Prep time: 25 minutes, plus 1 hour to rise. Cook time: 25 minutes. Total time: about 1 hour 50 minutes.
- 1 cup mashed cooked squash, such as kabocha or butternut
- 1 cup mashed cooked sweet potato
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon anise seed
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 1 cup dark brown sugar, for the syrup
- 1 cup water, for the syrup
- 1 cinnamon stick
- 2 whole cloves
- 1 strip orange peel
- Dissolve the yeast in the warm water and let it stand for 5 minutes, until foamy.
- In a large bowl, mix the mashed squash, sweet potato, flour, sugar, anise seed, and salt.
- Stir in the yeast mixture and mix into a thick, sticky batter. Cover and let rise in a warm spot for 1 hour, until puffy.
- Meanwhile, make the syrup: simmer the brown sugar, water, cinnamon stick, cloves, and orange peel for 15 minutes, until slightly thickened. Strain and keep warm.
- Heat 2 inches of oil in a deep pot to 350 degrees Fahrenheit.
- Wet your hands, scoop the batter, and shape it into rough rings, sliding each one carefully into the hot oil.
- Fry for 3 to 4 minutes per side, until deep golden brown and cooked through.
- Drain on paper towels and serve warm, drizzled with the syrup.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 735 |
| Protein | 9 g |
| Fat | 18 g |
| Carbohydrates | 136 g |
These figures are a calculated estimate for one serving, not a lab-verified figure.
Tips and Storage
Chancaca is unrefined cane sugar and can be hard to find outside Peru; dark brown sugar makes a close, reliable substitute. Picarones are best eaten the day they are fried, but the dough can be made a day ahead and refrigerated after its first rise.
Frequently Asked Questions
What is chancaca? An unrefined, molasses-like cane sugar traditionally used for the syrup; dark brown sugar substitutes well.
Can I make the dough ahead? Yes, refrigerate it after the first rise and bring it back to room temperature before frying.
Does the squash type matter? Kabocha is traditional, but butternut squash works just as well.
Can I make these gluten free? A 1:1 gluten free flour blend can work, though the texture will be slightly denser.
How do I store leftovers? They are best fresh, but leftovers keep a day at room temperature and can be warmed briefly in the oven.
More From Wine Drop Cookery
This recipe is part of the Peruvian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.