Peruvian
⭐ Highly Rated
45 minmedium
PeruvianSnack
Recipe Story
origins & traditionsPicarones are Peru's answer to doughnuts, with a history dating back to colonial Lima. These airy, ring-shaped fritters combine mashed sweet potato and zapallo squash with an anise-scented dough, fried until crispy outside yet pillowy soft inside. What makes them truly special is the dark, spiced chancaca syrup made from unrefined cane sugar, infused with orange peel, cloves, and cinnamon. Street vendors have perfected this recipe over centuries, serving picarones hot from bubbling oil at markets and festivals. The dough requires patience as it ferments slightly, developing complex flavors that pair beautifully with the molasses-like sweetness of the syrup. Each bite offers contrasting textures and the warmth of Peruvian spices, making these fritters irresistible as an afternoon snack or dessert.
Instructions
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In a large pot, boil sweet potatoes until very soft, about 20 minutes. Drain and mash until smooth, measuring out 1 cup. Set aside to cool.
In a small bowl, dissolve yeast in warm water with 1 teaspoon sugar. Let sit for 10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, salt, cinnamon, and ground anise seeds.
Add the mashed sweet potato, yeast mixture, and eggs to the flour mixture. Stir with a wooden spoon until a sticky, thick batter forms. The consistency should be similar to thick pancake batter.
Cover the bowl with a damp cloth and let rest in a warm place for 45-60 minutes until slightly puffed.
Meanwhile, prepare the chancaca syrup: In a saucepan, combine water, brown sugar, orange peel, cinnamon stick, cloves, and anise seeds. Bring to a boil, then reduce heat and simmer for 20 minutes until thickened to a syrup consistency. Strain and keep warm.
Heat vegetable oil in a deep pot or dutch oven to 350°F, at least 3 inches deep.
Wet your hands with water. Take a handful of dough and shape into a ring by pressing your thumb through the center and stretching gently to form a doughnut shape about 4 inches in diameter.
Carefully slide the picarón into the hot oil. Fry 2-3 at a time, turning occasionally, until golden brown on both sides, about 3-4 minutes total.
Remove with a slotted spoon and drain on paper towels.
Serve picarones warm, generously drizzled with the hot chancaca syrup.
Picarones con Miel de Chancaca
5.0 (30)
Golden fried sweet potato and squash doughnuts drizzled with aromatic chancaca molasses syrup, a beloved Peruvian street food treat passed down through generations from colonial times.
medium
55 min
8 servings
Ingredients
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Dough
- 2 pieces sweet-potatoes, peeled and cubed
- 2 cups flour, all-purpose
- 2 pieces eggs, beaten
- 2 tablespoons honey
- 1 teaspoons cinnamon, ground
- 1/2 teaspoons salt
Frying
- 6 cups vegetable-oil
Chancaca Syrup
- 1/2 cups maple-syrup
- 1 pieces orange, peel only
- 1 teaspoons cinnamon, stick preferred
Chef Tips
expert advice•The dough should be quite sticky and wet - resist adding more flour as this creates the signature light texture.
•Wetting your hands frequently makes shaping much easier.
•If you cannot find fresh anise seeds, use 1 teaspoon ground anise or substitute fennel seeds for a similar flavor.
•The chancaca syrup can be made ahead and reheated; it should have the consistency of maple syrup when warm.
•For an authentic touch, some cooks add a small piece of fresh fig to the syrup as it simmers.
•These are best eaten fresh and warm, but can be reheated.
•Street vendors in Lima often add a bit of mashed zapallo (kabocha squash) to the dough for extra color and sweetness - substitute up to half the sweet potato with cooked, mashed squash if desired.
